Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs

Spinach Ravioli Lasagna
1 - 23oz jar Alfredo Sauce (your favorite brand)
1 - 38oz pkg Spinach & Cheese Ravioli from Costco (cooked according to package directions)
¼ cup Basil Pesto
1 cup roasted red peppers, sliced in ½ inch strips (or chopped)

Pesto Panko Bread Crumbs
1 cup Panko bread crumbs
½ cup basil pesto
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese

1. Preheat oven to 350°F. Coat a 9x13 pan with cooking spray
2. To prepare bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.
3. Smooth 1/3 of the jar of Alfredo sauce over the bottom of the prepared pan.
4. Layer 18 of the ravioli in slightly overlapping rows (3 across, 6 lengthwise)
5. Smooth 1/3 of the jar of Alfredo sauce over the ravioli. Dot with pesto.
6. Layer the remaining ravioli in slightly overlapping rows (3 across, 6 lengthwise). Tuck any extra ravioli into this layer.
7. Smooth 1/3 of the jar of Alfredo sauce over the ravioli.
8. Place red pepper strips (or chopped) evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.
9. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned.
10. Let the lasagna rest for about 5 minutes before serving.

Makes 12 servings (cut ingredients in half to serve 6)

Note 1: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken or fish.

Note 2: Instead of boiling the ravioli, I steam the ravioli for about 5 mins… they tend to stay in tact better

Note 3: I also prefer red & white sauce vs. straight Alfredo. I mix a can of diced tomatoes with the Alfredo.