Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs

Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs

Nonstick cooking spray

1 23-ounce package Cibo Naturals Alfredo Sauce, divided
1 38-ounce package Monterey Pasta Co. Spinadi & Cheese Ravioli, cooked according to package directions
1/4 cup Kirkland Signature by Cibo Naturals Basil Pesto
1 cup roasted red peppers (jarred or canned), sliced into 1/2-inch strips

PESTO PANKO BREAD CRUMBS

1 cup panko bread crumbs
1/2 cup Kirkland Signature by Cibo Naturals Basil Pesto
1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350°F. Coat a 13-by-9-inch baking pan with cooking spray. To prepare the bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.

Smooth 1 1/2 cups of Alfredo sauce over the bottom of the prepared pan. Layer 18 of the ravioli in slightly overlapping rows—3 across and 6 lengthwise. Smooth 1/2 cup Alfredo sauce over the ravioli. Dot with pesto.

Layer the remaining ravioli in slightly overlapping rows—3 across and 6 lengthwise. Tuck any extra ravioli into this layer. Smooth 12 cup Alfredo sauce overthe ravioli. Place the red pepper strips evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.

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.

Let the lasagna rest for about 5 minutes.

Serve with a large spoon. Makes 12 servings.