Recipe from 2009, Home Cooking The Costco Way, page 172.
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. Spinach & Cheese
Ravioli, cooked according to
¼ cup Kirkland Signature by
Cibo Naturals Basil Pesto
1 cup roasted red peppers
(jarred or canned), sliced
into ½-inch strips
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 1½ 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 ½ 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 ½ cup Alfredo
sauce over the 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.
“This is a wonderful variation on traditional
lasagna, easy to prepare,
and everyone loves the
pesto panko bread-
crumb topping.”
KAREN STEVENSON
Lake Oswego, Oregon
PESTO PANKO BREAD CRUMBS
1 cup panko bread crumbs
½ cup Kirkland Signature by
Cibo Naturals Basil Pesto
1 cup shredded
mozzarella cheese
¼ cup grated Parmesan cheese
“With Costco’s quality food products and my desire to cook healthy food that actually tastes good, this recipe was a real winner...”
JESSE FI TZGERALD
Maple Valley, Washington
Turkey Meatloaf with Prune Glaze
2 tablespoons olive oil
1 yellow onion,
;nely chopped
2 celery stalks,
;nely chopped
2 carrots, ;nely chopped
3 garlic cloves, minced
½ cup low-fat milk
2 eggs
1-2 tablespoons salt
½ teaspoon each ground
black pepper, dried
thyme and garlic powder
¼ cup fresh parsley,
chopped
1 cup chopped Kirkland
Signature/Sunsweet
pitted dried plums
¼ cup fresh bread crumbs
3 pounds ground turkey
GLAZE
½ cup Kirkland
Signature/Sunsweet
pitted dried plums
¾ cup Sunsweet
prune juice
2 tablespoons
Dijon mustard
2 tablespoons packed
light brown sugar
¼ cup chicken broth
Preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add onions,
celery, carrots and garlic; cook for 5 minutes, or until softened. Remove from the heat
and let cool. Soak bread slices in milk until both sides are moist, about 15 seconds.
In a large bowl, whisk eggs with salt, pepper, thyme, garlic powder and parsley. Add
soaked bread, cooled vegetables, dried plums, bread crumbs and ground turkey. Fold
all the ingredients together until well combined. Put the meatloaf in a 9-by-5-inch
loaf pan. To prepare the glaze, combine all ingredients in a saucepan and cook over
medium heat for 10 minutes. Let cool and then puree. Set aside.
Bake the meatloaf for 45 minutes. Baste with glaze and bake for another 45 minutes,
or until the internal temperature is 170°F, basting with glaze every 10 minutes.
Makes 6-8 servings.
Recipe from 2010, Smart Cooking The Costco Way, page 149.
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