White Spinach and ravioli lasagna

Name: White Spinach and ravioli lasagna
Cuisine: Italian, Mediterranean, European
Ingredients: bag (6 oz) fresh baby spinach leaves, chopped; 1/3 cup refrigerated basil pesto; jar (15 oz) Alfredo pasta sauce; 1/4 cup vegetable or chicken broth; 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

3 steps

Updated at: Thu, 17 Aug 2023 06:32:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1788.5 kcal (89%)

Total Fat91.4 g (131%)

Carbs168.5 g (65%)

Sugars54.8 g (61%)

Protein75.4 g (151%)

Sodium5911.6 mg (296%)

Fiber23.1 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6 ozfresh baby spinach leaves

¼ cupvegetable broth

or chicken

25 ozfrozen cheese-filled ravioli

do not thaw

1 cupitalian cheese

Instructions

Step 1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray

Step 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.

Step 3

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.