When that happens, a quick and easy meal is always in order. Spinach & Pesto Ravioli Lasagna was our go-to recipe last night.
This is my adaptation of a recipe found on myrecipes.com.
Photo: Southern Living
1 (16 oz) package frozen chopped or cut leaf spinach
3/4 cup basil pesto
2 (15oz) jars Alfredo sauce
1/2 cup chicken broth
2 (25 oz) packages frozen cheese ravioli
2 cups shredded Italian cheese blend
Preheat the oven to 375F. Combine frozen spinach and pesto in a medium bowl.
Combine Alfredo sauce and chicken broth. Spoon 1/3 of the Alfredo sauce mix (about 1 cup) into the bottom of a lightly greased casserole. I use a large 4 Liter Corningware roaster. Top with half of the spinach and pesto mixture. Spread one bag of the frozen ravioli over the spinach mixture. Repeat layers once. Top with the remaining Alfredo sauce.
Bake, uncovered, at 375F for about 45 minutes. Remove from the oven and sprinkle with shredded cheese. Bake another 5 to 10 minutes or until hot and bubbly.
You don't have to thaw the spinach or the ravioli before baking but make sure the center of the lasagna is hot before serving. Try sliding a knife down the middle of the dish and pull it back out. If the knife is not hot, the dish is still cold in the middle. If that's the case pop it back in the oven for a little longer. Cover if it begins to get too brown.
Add a salad and some garlic bread and dinner is on! You can easily cut this recipe in half and still have delicious results.