Spinach Ravioli Lasagna
1 Package (6-oz) baby spinach, washed and chopped
1/3 Cup of refrigerated pesto sauce
1 Jar (15 oz) Alfredo Sauce (I used Bertolli Light)
1/4 Cup of chicken broth
2 Packages of frozen, mini cheese ravioli (don’t thaw)
1 Cup of shredded mozzarella or Italian blend cheese
Chopped Basil (optional)
Paprika (garnish, optional)
Preheat oven to *375. Mix chopped spinach and pesto in a medium bowl.
Whisk Alfredo sauce and chicken broth. Spoon 1/3 of Alfredo mixture in a lightly-greased baking dish. Top with half of spinach mixture. Arrange a layer of ravioli. Repeat layers once and top with remaining Alfredo sauce.
Bake at *375 for 30 minutes. Remove from oven and top with shredded cheese. Sprinkle lightly with paprika and bake 5 or so minutes until hot and bubbly.
Garnish if desired.
My husband loved this, said it’s a keeper; and it allowed me to sneak some greens to my kids. Another successful weeknight dish and it’s even better the next day!
Thanks for visiting!