Spinach Ravioli Lasagna
Prep time
Cook time
Total time
This quick and healthy ravioli lasagna makes easy work of an impressive (and delicious) family favorite! Recipe source: Monterey Gourmet Foods
Serves: 12 servings
For the lasagna
  • 12 oz Alfredo sauce
  • 16 oz spinach & ricotta ravioli, cooked according to package preparation
  • ⅛ cup pesto sauce
  • ½ cup roasted red bell peppers (jarred or canned), sliced into julienne strips
  • 1 and ⅓ cup pesto panko bread crumbs (see recipe below)
For the Pesto Panko Bread Crumbs:
  • ½ cup panko bread crumbs
  • ¼ cup pesto sauce
  • ½ cup shredded mozzarella cheese
  • ⅛ cup grated Parmesan cheese
For the lasagna:
  1. Preheat oven to 350 degrees.
  2. Spray 8”x 8” baking pan with non stick spray.
  3. Smooth ¾ cup Alfredo Sauce over bottom of the baking pan.
  4. Layer ravioli, slightly overlapping in rows.
  5. Smooth ¼ cup Alfredo Sauce over ravioli.
  6. Dot with ⅛ cup Pesto.
  7. Layer remaining ravioli slightly overlapping in rows.
  8. Smooth remaining Alfredo Sauce over ravioli.
  9. Sprinkle with pesto panko bread crumbs, place roasted red peppers evenly across top and dot with remaining pesto sauce.
  10. Cover with foil and bake until sauce is bubbling, about 35 minutes.
  11. Remove foil and broil until bread crumbs are lightly browned.
  12. Let lasagna rest about five minutes. Serve with a large spoon.
For the Pesto Panko Bread Crumbs:
  1. Mix all ingredients in a small bowl until thoroughly combined.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/11/spinach-ravioli-lasagna-2.html/