If you are looking to make a quick baked dish that is lasagna-like in its layering of ingredients this could very well be it. This is not lasagna in its truest form. This dish uses convenience items like ready-made pesto, jarred Alfredo sauce and frozen cheese-filled ravioli along with a bag of fresh baby spinach. This makes a very nice meatless meal that is filling and great tasting.
For added flavor, or to incorporate some meat you could add pieces of cooked chicken, sausage or ground beef. I thought this was a a great put-together meal for times when you want to have a meatless meal. We really liked it. and for me, it was another way that I could eat spinach, and not be too aware of what I was eating. (I am always looking for ways to overcome my aversion to spinach.) The pesto adds a lot of flavor to this dish. I used my homemade pesto, but any commercial variety will do nicely.
As I frequently do, I made only half of this recipe for two of us.
SPINACH RAVIOLI LASAGNA
Yield: Makes 6 – 8 servings
- 1 (6-oz) bag fresh baby spinach, thoroughly washed
- 1/3 cup refrigerated pesto sauce ( I used my homemade pesto)
- 1 (15–0z.) jar Alfredo sauce
- 1/4 cup vegetable broth 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
1. Preheat oven to 375*F. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth.
Spoon one-third of alfredo sauce mixture (about 1/2 cup) in a lightly greased 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 more. Top with remaining Alfredo sauce.
3. Bake at 375*F for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
SOURCE: Southern Living, 2008