Spinach-Ravioli Lasagna

• 1 (6-oz.) package fresh baby spinach, thoroughly washed
• 1/3 cup refrigerated pesto sauce
• 1 (15-oz.) jar Alfredo sauce
• 1/4 cup vegetable broth*
• 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
• 1 cup (4 oz.) shredded Italian six-cheese blend
• Garnishes: chopped fresh basil, paprika

1. Preheat oven to 375u0b0. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 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.
3. Bake at 375u0b0 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
4. *Chicken broth may be substituted.
5. Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

baby spinach, pesto sauce, alfredo sauce, vegetable broth, frozen cheese, italian sixcheese, fresh basil

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