Spinach-Ravioli Lasagna

1. 1

   Preheat oven to 375u00b0. Chop spinach, and toss with pesto in a medium bowl.

2. 2

   Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into 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. Top with remaining Alfredo sauce.

3. 3

   Bake at 375u00b0 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

4. 4

   *Chicken broth may be substituted.

5. 5

   Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.