Spinach Ravioli Lasagna

Spinach Ravioli Lasagna (2)

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.

cut stems from spinach leaf

When preparing this meal, I opted to used fresh bunched spinach, (30 leaves). With a pair of kitchen shears, cut off stems.

washing and cleaning spinach with Eat Cleaner

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.

cutting spinach for Spinach Ravioli Lasagna

Once spinach is dried began to cut spinach leaves into small pieces with a pair of kitchen shears. Set aside.

preparing ingredients for Soinach Ravioli Lasagna

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.

layering ingredients for Spinach Ravioli Lasagna

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.

fresh cooked Spinach Ravioli Lasagna

Bake for 30 minutes. Let cool for 5 minutes. Garnish, if desired. Plate and serve.

Spinach Ravioli Lasagna

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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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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