Friday, October 1, 2010

Spinach Ravioli Lasagna

This recipe is one that my wonderful old roommate Grace shared with me and it has rocked my world. So easy, and tastes so gourmet. I generally followed the recipe, but I used probably twice as much baby spinach and a lot less cheese. I highly recommend this the next time you have company coming over and want something to impress. :)

Total time 45 minutes. Prep: 10 min., Bake: 35 min.
Prep Time: 10 minutesCook Time: 35 minutesYield: Makes 6 to 8 servings


  • 1  (6-oz.) package fresh baby spinach, thoroughly washed
  • 1/3  cup  refrigerated pesto sauce
  • 1  (15-oz.) jar Alfredo sauce
  • 1/4  cup  vegetable broth*
  • 1  (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1  cup  (4 oz.) shredded Italian six-cheese blend
  • Garnishes: chopped fresh basil, paprika


1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-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.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
      *Chicken broth may be substituted.

Recipe taken from here. Everyone say "THANK YOU Southern Living!!"

Enjoy! Let me know how you like it. :)

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