This was the number one hit at our Supper Club this past weekend. The bowl was just about licked clean and everyone wanted the recipe. As usual, it is a Southern Living Recipe, my favorite place to find new, wonderful recipes. I did make some adjustments and they are reflected in the recipe below. I used more pesto than called for and more sauce.
Spinach -Ravioli Lasagna
1 6 oz. pkg. fresh baby spinach, thoroughly washed
2/3 c refrigerated pesto sauce ( I used my homemade pesto from this summer's basil bounty)
1 1/2 jars (15 oz) Alfredo Sauce (used Classico brand, but I am going to make my own sauce next time.)
1/4 c chicken broth
32 oz. frozen cheese ravioli - do not thaw (I used the Costco brand - this is the BEST frozen ravioli available IMHO)
8 oz. shredded Italian six-cheese blen
Garnishes - chopped fresh basil, paprika
Preheat oven to 375*. Chop spinach nad toss with pesto in a bowl (I used my pizza cutter and it worked great)
Combine Alfredo sauce and broth. Spoon 1/3 of sauce mixture into the lightly greased 9 x 13 baking dish. Top with a single layer of ravioli. Top with spinach mixture. Arrange another single layer of ravioli on top of spinach mixture. Top with remaining Alfredo sauce.
Bake at 375* fro 30 minutes. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes until hot and bubbly. Garnish if desired.
Linked to Tasty Tuesday at Beauty and Bedlam.