Spinach-Ravioli Lasagna

Name: Spinach-Ravioli Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams Alfredo sauce; 170 grams package fresh baby spinach, thoroughly washed; 8 servings Garnishes: chopped fresh basil, paprika; 709 grams package frozen cheese-filled ravioli (do not thaw); 113 grams cup shredded Italian six-cheese blend; 79 milliliters refrigerated pesto sauce; 59 milliliters vegetable broth

Spinach-Ravioli Lasagna might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 27g of fat, and a total of 482 calories. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up pesto sauce, vegetable broth, garnishes: basil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Chop spinach, and toss with pesto in a medium bowl.

Ingredients you will need

Spinach

Pesto

Equipment you will use

Bowl

Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

Ingredients you will need

Vegetable Broth