Shrimp-and-Ravioli Lasagna |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
We've combined two Italian loves, ravioli and lasagna, into one mouth-watering dish featuring fresh shrimp and Alfredo sauce. Ingredients:
1/4 cup vegetable broth |
1 (15-oz.) jar alfredo sauce |
1 (6-oz.) package fresh baby spinach, thoroughly washed |
1/2 cup refrigerated pesto sauce |
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw) |
1 pound peeled, coarsely chopped cooked shrimp |
1 cup (4 oz.) shredded italian six-cheese blend |
1/8 teaspoon paprika |
Directions:
1. Preheat oven to 375°. Stir vegetable broth* into Alfredo sauce.
2. Chop spinach, and toss with pesto in a bowl.
3. Spoon one-third of sauce mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Sprinkle shrimp over ravioli. Repeat layers once. Top with remaining sauce mixture.
4. Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly. Sprinkle with paprika before serving.
5. *Chicken broth may be substituted.
6. Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.
|
|