Shrimp-And-Ravioli Lasagna

• 1/4 cup vegetable broth*
• 1 (15-oz.) jar alfredo sauce
• 1 (6-oz.) package fresh baby spinach, thoroughly washed
• 1/2 cup refrigerated pesto sauce
• 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
• 1 pound peeled, coarsely chopped cooked shrimp
• 1 cup (4 oz.) shredded Italian six-cheese blend
• 1/8 teaspoon paprika

1. Preheat oven to 375u0b0. Stir vegetable broth* into Alfredo sauce.
2. Chop spinach, and toss with pesto in a bowl.
3. Spoon one-third of sauce mixture (about 1/2 cup) 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. Sprinkle shrimp over ravioli. Repeat layers once. Top with remaining sauce mixture.
4. Bake at 375u0b0 for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly. Sprinkle with paprika before serving.
5. *Chicken broth may be substituted.
6. Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

vegetable broth, alfredo sauce, baby spinach, pesto sauce, frozen cheese, shrimp, italian sixcheese, paprika

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