This recipe was a huge hit with the family. We always have leftovers - my girls just don't eat a lot. Well, I have one in college but Jenna had a friend over and after dinner.... it was ALL gone. It was SO easy and VERY good.
Spinach-Ravioli Lasagna (adapted from Southern Living)
1 ( 6 oz) pkg fresh baby spinach, washed and chopped
1/3 cup refrigerated pesto
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable broth (or chicken broth)
1 (25 oz) pkg frozen cheese filled ravioli - do not thaw
1 cup ( 4 oz) shredded Italian six-cheese blend
Garnishes - chopped fresh basil, paprika ( mine might have looked better with a garnish :)
Preheat oven to 375. Chop spinach and toss in a medium bowl with pesto sauce. Combine Alfredo sauce and broth. Spoon 1/3 (about 1/2 cup) into bottom of a lightly greased 11 x 7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach. Repeat layers once and top with remaining Alfredo sauce.
Bake at 375 for 30 minutes. Remove from oven and sprinkle with Italian cheese. Bake for 5 more minutes - or until hot and bubbly. Garnish, if desired.