>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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