i love this recipe because its another one to clear out the year supply of pesto that i have in our freezer! joe will be very happy when he can stop eating pasta...in the mean time, we have yet another recipe to share!
spinach-ravioli lasagna
what you need...
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 or chicken 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
what to do...
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. 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. 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.
you can also make your own alredo sauce & pesto which i highly recommend to cut down on the calories!
we made the trip to 30 together...let the new decade begin!
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