Spinach &Amp; Ravioli Lasagna

1. Preheat to 350°F Coat 2 qt baking dish with cooking spray.

2. Combine ricotta, spinach and oregano. Reserve.

3. Spread 1/2 c alfredo sauce over bottom of dish. Top with layer of ravioli, half of ricotta mixture, 1/2 c mozzarella, and 1/2 c sauce. Repeat. Top with Ravioli and sauce.

4. Cover with foil. Bake 45 minutes Uncover. Bake 18-20 mins until browned and heated through, sprinkling with remaining 1/2 c mozzarella during last 5 minutes.

5. Let stand 10 minutes before serving. Garnish with parsley, if desired.

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Nutrient	Quantity
Total fats	71.5472 g
Protein	74.4341 g
Carbohydrates	96.9314 g
Energy	1286.4076 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5559 g
Water	821.7313 g
Aspartic acid	4.2362 g
Calcium, Ca	1782.0962 mg
Lutein + zeaxanthin	9.475 g
Fiber, total dietary	15.8898 g
Carotene, beta	145.365 g
Niacin	3.1247 mg
Vitamin A, RAE	1914.0158 g
Arginine	2.6897 g
Riboflavin	1.0955 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0794 g
Glutamic acid	10.4063 g
Sodium, Na	1408.2443 mg
Fatty acids, total saturated 16:1 undifferentiated	2.2623 g
Total lipid (fat)	71.5472 g
Manganese, Mn	1.2043 mg
Fructose	0.0056 g
Proline	4.5417 g
Fatty acids, total saturated 16:0	17.2759 g
Fatty acids, total saturated 8:0	0.506 g
Sucrose	0.0046 g
Choline, total	74.5789 mg
Sugars, total	14.4362 g
Serine	2.4467 g
Fatty acids, total saturated 10:0	0.9738 g
Fatty acids, total saturated 18:0	5.4584 g
Vitamin B-6	0.6955 mg
Selenium, Se	63.9506 g
Ash	13.1369 g
Vitamin D	42.5242 IU
Fatty acids, total saturated 18:1 undifferentiated	12.279 g
Pantothenic acid	1.415 mg
Phenylalanine	2.3665 g
Copper, Cu	0.3051 mg
Betaine	0.049 mg
Thiamin	0.249 mg
Retinol	497.5336 g
Methionine	1.1955 g
Iron, Fe	9.0006 mg
Carbohydrate, by difference	96.9314 g
Phosphorus, P	766.7433 mg
Folate, total	506.6564 g
Tocopherol, gamma	0.1221 mg
Fatty acids, total saturated 4:0	2.4409 g
Fatty acids, total saturated 22:1 undifferentiated	0.2466 g
Alanine	2.1245 g
Cholesterol	275.8405 mg
Valine	2.9456 g
Fatty acids, total saturated 18:2 undifferentiated	1.2496 g
Glycine	1.2571 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.0095 g
Fatty acids, total saturated 14:0	5.8003 g
Zinc, Zn	5.4281 mg
Isoleucine	2.5069 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.6731 g
Fatty acids, total polyunsaturated	4.0169 g
Leucine	5.1961 g
Vitamin A, IU	29966.8312 IU
Folate, DFE	502.971 g
Tryptophan	0.5326 g
Vitamin C, total ascorbic acid	368.5549 mg
Phytosterols	1.015 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 6:0	0.3955 g
Tyrosine	2.5062 g
Vitamin B-12	1.4458 g
Vitamin K (phylloquinone)	7.7862 g
Fatty acids, total saturated	41.958 g
Histidine	1.9526 g
Fatty acids, total monounsaturated	21.3465 g
Threonine	2.2001 g
Folate, food	502.971 g
Vitamin D (D2 + D3)	0.8505 g
Cryptoxanthin, beta	0.035 g
Vitamin D3 (cholecalciferol)	0.8505 g
Vitamin E (alpha-tocopherol)	0.5591 mg
Fatty acids, total trans	0.3685 g
Magnesium, Mg	79.3111 mg
Lysine	5.6922 g
Potassium, K	2274.8264 mg
Cystine	0.4216 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1.5 cups	0	0	0
Spinach	10 ounces	62.3689	11.0563	0.8505
Ricotta cheese	15 ounces	739.9218	12.9274	55.1965
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
alfredo sauce	15 ounces	0	0	0
cheese ravioli	13 ounces	482.7919	72.6031	15.4788