Spinach-Ravioli Lasagna

• 1 (6 ounce) package fresh Baby Spinach, thoroughly washed
• 1/3 cup refrigerated pesto sauce
• 1 (15 ounce) jar alfredo sauce
• 1/4 cup vegetable broth
• 1 (25 ounce) package frozen cheese ravioli (do not thaw)
• 1 cup Italian cheese blend, shredded
• 1/2 teaspoon paprika (optional)
• fresh basil leaf, shredded (optional)

1. Preheat oven to 375u0b0. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth.
3. Spoon one-third of alfredo sauce mixture into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
4. Bake for 30 minutes.
5. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
6. Add paprika and basil for garnish if using.

thoroughly washed, pesto sauce, alfredo sauce, vegetable broth, frozen cheese, italian cheese blend, paprika, fresh basil leaf

Taken from www.food.com/recipe/spinach-ravioli-lasagna-389369 (may not work)