- This dish is heavy on cheese, flavor, and is pretty rich.
- I chose beef filled ravioli instead of cheese.
- It would be delicious with carrot shreds or sauteed mushrooms as add-ins.
- I loved the sprinkle of paprika on top.
Spinach Ravioli Lasagna
6 ounces fresh baby spinach
1/3 cup pesto
1 - 15 ounce jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 - 25 ounce package frozen cheese or meat filled ravioli (do not thaw)
1 cup shredded Italian cheese blend
Paprika and fresh basil - optional
Preheat oven to 375 degrees. Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and broth. Spoon 1/3 of the Alfredo sauce mixture into a lightly greased 11x17 baking dish. Top with half of the spinach mixture. Arrange half of the ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce and a sprinkle of paprika (optional). Bake for 30 minutes uncovered. Remove from oven and sprinkle with shredded Italian cheese blend. Bake an additional 5 minutes or until hot and bubbly.