Spinach and Ravioli Lasagna

By GratefulSea

Ravioli in Alfredo sauce layered with spinach tossed in basil pesto and topped with Italian cheeses and fresh basil. A delicious weeknight meal.

Ingredients

• 1 (6 ounce) bag fresh baby spinach leaves, chopped
• 1/3 cup refrigerated basil pesto
• 1 (15 ounce) jar Alfredo pasta sauce
• 1/4 cup vegetable or chicken broth
• 1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
• 1 cup shredded Italian cheese blend
• Fresh basil leaves, chopped, if desired
• Paprika, if desired

Preparation

Step 1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon 1/3 of sauce mixture (about 1/2 cup) into baking dish. Top with 1/2 of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.