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Spinach and Four Cheese Ravioli Lasagna | www.diethood.com | Layers of cheese-filled ravioli and fresh baby spinach covered in homemade alfredo sauce and topped with a crispy panko crumb-topping.

Spinach and Four Cheese Ravioli Lasagna

Katerina | Diethood
Layers of cheese-filled ravioli and fresh baby spinach covered in homemade alfredo sauce and topped with a crispy panko crumb-topping.
Servings : 8
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins

Ingredients
  

FOR THE ALFREDO SAUCE
    YOU WILL NEED TO MAKE TWO BATCHES OF THE ALFREDO SAUCE - DOUBLING THE RECIPE WILL NOT WORK!
    • 3 tablespoons olive oil
    • 2 garlic cloves , minced
    • 3 tablespoons flour
    • 1 cup vegetable broth
    • 1/2 cup grated parmesan cheese
    • 1/2 cup plain , nonfat yogurt
    • salt and fresh ground pepper , to taste
    FOR THE PASTA
    • 1 package (20-ounces) refrigerated four-cheese ravioli
    • 1 bag (8 to 10 ounces) fresh baby spinach
    • 1 cup panko bread crumbs
    • 1/4- cup grated parmesan cheese
    • 1-1/2 cups shredded part skim mozzarella cheese

    Instructions
     

    • Preheat oven to 350F.
    • Lightly grease a 9x13 casserole dish with cooking spray; set aside.
    PREPARE THE ALFREDO SAUCE
    • Heat olive oil in a skillet over medium-high heat.
    • Add garlic and cook for 1 minute or until fragrant.
    • Stir in flour; stir until combined.
    • Slowly whisk in vegetable broth.
    • Cook and whisk for about 2 to 3 minutes, or until mixture boils and thickens; remove from heat.
    • Stir in parmesan cheese; stir until melted.
    • Whisk in yogurt; continue to whisk until combined.
    • Season with salt and pepper.
    • Sauce will continue to thicken as it stands. If sauce is too thick, add a little water.
    ASSEMBLE THE INGREDIENTS
    • Smooth about 3/4-cup of the alfredo sauce over the bottom of the previously prepared casserole dish.
    • Layer 1/3 of the ravioli over the sauce.
    • Layer 1/2 of the baby spinach over the ravioli.
    • Spoon 1/3 of the remaining alfredo sauce over the spinach.
    • Layer half of the remaining ravioli; top with remaining spinach and spoon half of the remaining alfredo sauce over the spinach.
    • Finish off with a layer of ravioli and smooth remaining alfredo sauce over the top.
    • In a small mixing bowl, combine panko crumbs and parmesan cheese.
    • Sprinkle panko crumbs mixture over the ravioli.
    • Top with shredded mozzarella cheese.
    • Cover with aluminum foil and bake for 30 minutes, or until bubbly.
    • Remove foil and continue to bake for 5 to 7 minutes, or until top is lightly browned.
    • Remove from oven and let stand few minutes.
    • Cut and serve.

    Nutrition

    Calories: 175 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 360 mg | Potassium: 36 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 190 IU | Vitamin C: 0.2 mg | Calcium: 174 mg | Iron: 1 mg | Net Carbs: 14 g

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner
    Cuisine: American
    Keyword: alfredo lasagna, alfredo ravioli, lasagna with ravioli, ravioli lasagna, ravioli lasagna recipe, ravioli lasagna with spinach, spinach lasagna recipe, vegetarian lasagna