Tasty! Tasty! Tasty! Spinach & Ravioli Lasagna
“I’m Popeye the Sailor Man. I’m strong to the finich. ‘Cause I eats me spinach…”
Remember this?
It’s what the world’s best-loved animated sailor says and since March 26th is National Spinach Day, it’s a perfect for today. Not only does spinach provide iron, it’s also an excellent source of vitamin K, vitamin A, and vitamin C — not to mention manganese and magnesium.
Spinach and Ravioli Lasagna is a great dish to get your daily dose of spinach!
When it comes to main dishes, we often associate them with meat. However, this recipe for Spinach and Ravioli Lasagna is a meatless option that is sure to satisfy. It’s perfect for vegetarians or anyone looking to switch up their usual dinner routine.
Let’s Get Cooking Us Some Spinach & Ravioli Lasagna!
Ingredients
- 1 bag (6 oz) fresh baby spinach leaves, chopped
- 1/3 cup refrigerated basil pesto
- 1 1/2 jar (15 oz) Alfredo pasta sauce
- 1/4 cup vegetable or chicken broth
- 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
- 1 cup shredded Italian cheese blend (4 oz)
Steps
Heat oven to 375. Spray 11 x 7 inch (2-quart) glass baking dish with cooking spray.
In medium bowl, toss spinach and pesto.
Spoon one-third of sauce mixture (about 1/2 cup) into the baking dish. Top with half of the spinach mixture. Arrange half of the ravioli in a singer layer over the spinach mixture. Repeat layers and top with remaining sauce mixture.
Bake uncovered for 30 minutes.
Sprinkle with cheese and bake 5 minutes longer or until cheese is bubbly. Garnish with basil and paprika.
Serve!
Recipe Tips
- For an even healthier version, use whole wheat ravioli and low-fat Alfredo sauce.
- If you’re not a fan of spinach, try using kale or Swiss chard instead.
- Make sure to let the lasagna cool for a few minutes before cutting into it to help it hold its shape.
Recipe Variation
- For a gluten-free option, use gluten-free ravioli and Alfredo sauce.
The Spinach and Ravioli Lasagna is a perfect combination of cheese, pasta, and spinach, which makes it a delicious and healthy option for any meal. It’s an easy recipe that you can make ahead of time and freeze for later use. This recipe is a great way to get your daily dose of vegetables, and it’s an excellent option for a meat-free meal.
This recipe is a delicious and unique take on traditional lasagna. It’s a great meatless option that is sure to satisfy. Give it a try and let me know what you think!
So if you’re into Spinach and Ravioli Lasagna, you might wanna peek at the recipes I’ve got listed below. They’re pretty cool.
Tasty Dishes!
Some tasty dishes to dry!
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Spinach & Ravioli Lasagna
This Spinach and Ravioli Lasagna is a delicious and unique take on traditional lasagna. It's a great meatless option that is sure to satisfy.
Ingredients
- 1 bag (6 oz) fresh baby spinach leaves, chopped
- 1/3 cup refrigerated basil pesto
- 1 1/2 jar (15 oz) Alfredo pasta sauce
- 1/4 cup vegetable or chicken broth
- 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
- 1 cup shredded Italian cheese blend (4 oz)
Instructions
- Heat oven to 375°F. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray.
- 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.
- Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly.
Notes
Although this dish calls for frozen ravioli, you can let the ravioli sit on the counter top about 5 minutes before preparing the recipe to allow the frozen ravioli to separate more easily.