Spinach-Ravioli Lasagna


It doesn't get easier or cheesier than this delicious lasagna bake. The top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.

Easy Pasta Recipes: Spinach Ravioli Lasagna
The pasta in this dish cooks as the lasagna bakes, making it an easy dish for busy nights. Ravioli and spinach layered with pesto, Alfredo sauce, and Italian cheeses provide unbeatable flavor.Recipe: Spinach Ravioli Lasagna. Photo: Van Chaplin
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
6 to 8 servings


  • 1 (6-oz.) package fresh baby spinach, thoroughly washed

  • 1/3 cup refrigerated pesto sauce

  • 1 (15-oz.) jar Alfredo sauce

  • 1/4 cup vegetable broth*

  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)

  • 1 cup (4 oz.) shredded Italian six-cheese blend

  • Garnishes: chopped fresh basil, paprika


  1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

  2. 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.

  3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

  4. *Chicken broth may be substituted.

  5. Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

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