Spinach-Ravioli Lasagna

Spinach-Ravioli Lasagna

Recipe: Spinach-Ravioli Lasagna

Summary: Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes – a spin on the Italian classic featuring spinach, pesto and Alfredo sauce.


    • 6 oz. pkg. fresh baby spinach
    • 1/3 c. pesto sauce
    • 15 ox. jar Alfredo sauce or make your own Olive Garden style
    • 1/4 c. vegetable broth
    • 25 oz. pkg. frozen cheese-filled ravioli (do not thaw)
    • 1 c. shredded Italian 6 cheese blend
    • Garnish: chopped fresh basil and paprika


  1. Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth.
  2. Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2 quart or 11”x7” baking dish.
  3. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once.
  4. Top with remaining Alfredo sauce. Bake at 375 degrees for 30 minutes.
  5. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes, until hot and bubbly. sprinkle with basil and paprika Serves 6 to 8.


Note: You could certainly add some ground beef or Italian Sausage cook through and mix in with with first 1/3 cup of sauce.


Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6


Recipe adapted from and photo courtesy of: GooseBerryPatch.com

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