Spinach and Ravioli Lasagna

Layers of ravioli and spinach turns into flavorful dinner – perfect if you love Italian cuisine.

  • prep time 10 min
  • total time 45 min
  • ingredients 8
  • servings 6

Ingredients

1
bag (6 oz) fresh baby spinach leaves, chopped
1/3
cup refrigerated basil pesto
1
jar (15 oz) Alfredo pasta sauce
1/4
cup vegetable or chicken broth
1
package (25 oz) frozen cheese-filled ravioli (do not thaw)
1
cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired
  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
  • 3 Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    ,
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    13g,
    13%
    ),
    Sodium
    1230mg
    1230%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    3 Starch; 1/2 Vegetable; 1 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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