This is a meal that will keep cancer away. More about that later.
Here is what you will for Spinach Ravioli Lasagna:
1-6 oz. package baby spinach (if using fresh bunched spinach about 30 leaves)
1/3 cup pesto sauce
1-15 oz. jar Alfredo sauce
¼ cup chicken broth
1-25-oz. package frozen cheese-filled ravioli, do not thaw
1 cup shredded Italian six-cheese blend
Preheat the oven to 375°
You can opt to make your own pesto sauce, but replace the basil with cilantro or parsley. fresh basil is an herb that works best adding to the dish when it is done cooking, as it turns brown and can change the flavor. You can also use cashews or pecans in place of the pine nuts, to save on cost.
Make your own Alfredo with 1 stick of butter, fresh heavy cream, about 1 cup, and 1/2 to 3/4 cup of Parmesan cheese.
When preparing this meal, I opted to used fresh bunched spinach, (30 leaves). With a pair of kitchen shears, cut off stems.
You will need to wash the spinach of any unwanted residues or dirt. I do so with Eat Cleaner, which is a food based food cleaner. Generously spray the vegetable leafs and let sit for a few minutes than wash off with water. Eat Cleaner cleans all of your produce, including bacteria that could reside on your meats, such as poultry.
Once spinach is dried began to cut spinach leaves into small pieces with a pair of kitchen shears. Set aside.
Combine chicken broth with pesto sauce. Stir in the Alfredo sauce until will combined. Next drop in the cut spinach leaves and mix into the sauce.
Spoon one-third of Alfredo sauce mixture, about ½ cup into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers twice. Top with remaining Alfredo sauce. Top that with the shredded cheese.
Bake for 30 minutes. Let cool for 5 minutes. Garnish, if desired. Plate and serve.
As we stated at the on set, this is a great meal to ward off cancer. Spinach is a cruciferous vegetable that kills cancer cells. The salad we have on the plate is a mixture of kale , broccoli, red cabbage, and Brussels sprouts, all which are also cruciferous vegetables.
Just 4 servings a week from this class of vegetables equals the power of eating 10 servings per day of any other vegetable. For more information how food correlates to a healthy you, visit our Health News Library by linking here.
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