Spinach and Ravioli Lasagna

Spinach and Ravioli Lasagna

Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

6

servings

1
bag (6 oz) fresh baby spinach leaves, chopped
1/3
cup refrigerated basil pesto
1
jar (15 oz) Alfredo pasta sauce
1/4
cup vegetable or chicken broth
1
package (25 oz) frozen cheese-filled ravioli (do not thaw)
1
cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired
  1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
  3. Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Although this dish calls for frozen ravioli, you can let the ravioli sit on the countertop about 5 minutes before preparing the recipe to allow the frozen ravioli to separate more easily.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • Total Fat 27g
      • (Saturated Fat 13g,),
    • Sodium 1230mg;
    • Total Carbohydrate 50g
      • (Dietary Fiber 4g,
    • Protein 23g;
    Percent Daily Value*:
      Exchanges:
      • 3 Starch;
      • 1/2 Vegetable;
      • 1 High-Fat Meat;
      • 3 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.