Spinach-Ravioli Lasagna

Health score
8%
Spinach-Ravioli Lasagna
45 min.
8
482kcal

Suggestions


Indulge in a delightful culinary experience with our Spinach-Ravioli Lasagna, a dish that perfectly marries the rich flavors of creamy Alfredo sauce with the freshness of baby spinach. This recipe is not only a feast for the eyes but also a wholesome meal that caters to both lunch and dinner cravings. With a preparation time of just 45 minutes, you can easily whip up this comforting main course for family gatherings or a cozy night in.

Imagine layers of tender cheese-filled ravioli nestled between vibrant spinach and a luscious Alfredo sauce, all topped with a melty blend of Italian cheeses. Each bite offers a harmonious blend of textures and flavors, making it a satisfying choice for both vegetarians and cheese lovers alike. The addition of pesto adds a unique twist, enhancing the overall taste profile and elevating this dish to a new level of deliciousness.

Whether you're looking to impress guests or simply treat yourself to a hearty meal, this Spinach-Ravioli Lasagna is sure to become a favorite in your recipe repertoire. Garnished with fresh basil and a sprinkle of paprika, it not only tastes divine but also looks stunning on the table. So, roll up your sleeves and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

  • 15 oz alfredo sauce 
  • oz baby spinach fresh washed
  • servings garnishes: basil fresh chopped
  • 25 oz cheese-filled ravioli frozen thaw (do not )
  • oz six-cheese blend shredded italian
  • 0.3 cup pesto sauce refrigerated
  • 0.3 cup vegetable broth 

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Preheat oven to 37
  2. Chop spinach, and toss with pesto in a medium bowl.
  3. 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.
  4. Bake at 375 for 30 minutes.
  5. Remove from oven, and sprinkle with shredded cheese.
  6. Bake 5 minutes or until hot and bubbly.
  7. Garnish, if desired.
  8. *Chicken broth may be substituted.
  9. Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

Nutrition Facts

Calories482kcal
Protein16.19%
Fat50%
Carbs33.81%

Properties

Glycemic Index
23.25
Glycemic Load
13.41
Inflammation Score
-8
Nutrition Score
11.92565213079%

Flavonoids

Luteolin
0.16mg
Kaempferol
1.36mg
Myricetin
0.07mg
Quercetin
0.84mg

Nutrients percent of daily need

Calories:481.9kcal
24.1%
Fat:26.64g
40.99%
Saturated Fat:9.07g
56.66%
Carbohydrates:40.53g
13.51%
Net Carbohydrates:37.33g
13.58%
Sugar:3.11g
3.46%
Cholesterol:86.37mg
28.79%
Sodium:1073.67mg
46.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.41g
38.82%
Vitamin K:111µg
105.71%
Iron:9.95mg
55.27%
Vitamin A:2323.21IU
46.46%
Fiber:3.2g
12.8%
Manganese:0.21mg
10.68%
Folate:42.61µg
10.65%
Calcium:87.29mg
8.73%
Vitamin C:6.33mg
7.68%
Magnesium:18.08mg
4.52%
Potassium:124.54mg
3.56%
Vitamin E:0.45mg
2.98%
Vitamin B2:0.04mg
2.45%
Vitamin B6:0.04mg
2.23%
Copper:0.04mg
1.77%
Phosphorus:11.54mg
1.15%
Vitamin B1:0.02mg
1.15%
Source:My Recipes