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Quick and Easy Spinach-Ravioli Lasagna, Easy in Clay

February 11, 2017

Quick and Easy Spinach-Ravioli Lasagna, Easy in Clay

One of our recent recipes talked about how we can make real food fast food at home.

It usually takes a little bit of prep work, such as already having some home-made Alfredo sauce on hand (though a jar of store-bought will certainly do in a pinch) I also like to have things like meatballs and sausages on hand for just these situations, so I can throw something together

when I haven't had time or energy to cook a full-on meal, but I still don't want to pull through a drive-through place.

Another thing I like to have on hand is frozen or refrigerated ravioli. Ravioli is delicious and it's so quick and easy, so I keep some in the freezer so I can heat it up and go. I sometimes even put it in school lunches.

This quick and easy lasagna recipe is cool because it uses ravioli, so it's so much quicker than traditional lasagna, but with the same layering technique and the same general outcome.

I love that it uses white sauce instead of red, because sometimes I'm just in the mood for that kind of creamy goodness. 

Ingredients for Quick and Easy Spinach Ravioli Lasagna in Clay:

  • 1 C broth
  • 1 cup Alfredo Sauce
  • 1/3 c pesto sauce
  • 6 oz fresh baby spinach, washed
  • 25 oz cheese ravioli (frozen-don't thaw)
  • 1 cup cheese, shredded
  • Paprika and chopped fresh basil for garnish

Directions for Quick and Easy Spinach Ravioli Lasagna in Clay:

  1. Chop the spinach and toss with the pesto sauce
  2. Add the Alfredo sauce and broth to the clay pot, layering it with the ravioli and pesto spinach in several layers
  3. Cover and cook on "fast" for 20 minutes
  4. Sprinkle with the shredded cheese and cover again for about 5 minutes, until cheese is  
  5. Garnish with chopped fresh parsley, if desired


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