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 min
  • Total Time 45 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
,
% Daily Value
Total Fat
27g
27%
(Saturated Fat
13g,
13%
),
Sodium
1230mg
1230%;
Total Carbohydrate
50g
50%
(Dietary Fiber
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.