Spinach and Ravioli Lasagna

  • Prep 10 min
  • Total 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
540
Total Fat
27g
0%
Saturated Fat
13g
0%
Sodium
1230mg
0%
Total Carbohydrate
50g
0%
Dietary Fiber
4g
0%
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1/2 Vegetable; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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