Ravioli Lasagna with Alfredo Sauce
Ravioli Lasagna with Alfredo Sauce is perfect when you want to impress, but don't want to spend a lot of time fussing in the kitchen - and it's company worthy too!
Servings: 8 servings
Calories: 397kcal
Equipment
- springform pan, round optional
- springform pan, square optional
- large stockpot for cooking the ravioli
- colander for washing spinach leaves and draining the ravioli
- garlic press optional
- box grater optional, for grating cheese
- baking sheet optional
- whisk optional
Ingredients
- 2 packages (12 ounces each package) frozen ravioli your favorite variety, cooked and drained
- 2 jars (15 ounces each) Alfredo sauce your favorite variety
- 2 large eggs
- 2 cloves garlic minced
- 1½ cups shredded Parmesan cheese
- 2 large jars fire roasted red peppers drained
- 2 cups fresh spinach leaves washed and dried with paper towels
- 1 cup fresh basil leaves washed and dried with paper towels
- 1½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350-degrees F (175 degrees C).
- Add one even layer of cooked and drained ravioli into a 9 inch square baking dish (or springform pan) that has been sprayed with cooking spray.
- In a large bowl, whisk together the alfredo sauce, eggs, garlic and Parmesan cheese.
- Spoon half of the Alfredo sauce over the bottom layer of cooked ravioli.
- Top the sauce evenly with the spinach and basil leaves.
- Season with the salt and pepper, and top evenly with half of the shredded mozzarella.
- Add the remaining cooked and drained ravioli in an even layer over the shredded mozzarella and spoon the remaining Alfredo sauce over the ravioli.
- Sprinkle the remaining mozzarella cheese evenly over the surface of the lasagna. Place the dish on a baking sheet lined with parchment paper and bake in the preheated oven on the center rack for 60 minutes, or until the cheese is golden brown and bubbly.
- Remove from the oven and allow the lasagna cool for 20-30 minutes before serving.
- If using a springform pan, carefully unlatch to open the pan and gently lift the collar for serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after baking. Cool completely and store in an airtight freezer container. Label and date. May be frozen for up to 3 months. Thaw in the refrigerator overnight.
Reheat (uncovered) in a moderate oven or air fryer until hot (approximately 30 minutes).
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 28g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1319mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1274IU | Vitamin C: 3mg | Calcium: 383mg | Iron: 7mg
