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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Quick one dish meal. From Southern Living. Has the following note: Substituting frozen ravioli for lasagna noodles brings this lasagna to the table in only 45 minutes. A spin on classic lasagna, this white sauce version features a savory combination of spinach, pesto and Alfredo sauce. Ingredients:
1 (6 ounce) package fresh baby spinach, thoroughly washed |
1/3 cup refrigerated pesto sauce |
1 (15 ounce) jar alfredo sauce |
1/4 cup vegetable broth |
1 (25 ounce) package frozen cheese ravioli (do not thaw) |
1 cup italian cheese blend, shredded |
1/2 teaspoon paprika (optional) |
fresh basil leaf, shredded (optional) |
Directions:
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth.
3. Spoon one-third of alfredo sauce mixture into a lightly greased 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.
4. Bake for 30 minutes.
5. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
6. Add paprika and basil for garnish if using.
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