6 oz fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 15-oz jar alfredo sauce
1 25-oz package frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian six-cheese blend
Preheat oven to 375°. Chop spinach and toss with pesto in a medium bowl.
Spoon one-third of alfredo sauce mixture into a lightly greased 2.2-qt. or 9X13 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. I'm sure it would be good with beef-filled ravioli too.
1 comment:
What a great, easy way to make lasagna! I wish I'd thought of it.
Mom
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