Spinach Ravioli Lasagna

• 1 package Fresh Baby Spinach (6 Oz), Thoroughly Washed
• 1/2 cups Pesto Sauce
• 2 cups Alfredo Sauce (1 15-oz Jar Of Prepared Sauce)
• 1/4 cups Vegetable Broth
• 1 package Frozen Cheese-filled Ravioli -- Do Not Thaw! (about 25 Oz.)
• 1- 1/4 cup Shredded Cheese -- Italian 6-cheese Blend
• 1/4 cups Grated Parmesan Cheese

1. Preheat oven to 375 degrees.
2. Lightly grease a baking dish (about 2-qt capacity or 11-x-7)
3. Chop spinach.
4. Toss with pesto in a medium bowl.
5. Combine Alfredo sauce and broth.
6. Spoon one-third of Alfredo sauce mixture (about 1/2 cup) into prepared baking dish.
7. Top with half of spinach mixture.
8. Arrange half of frozen raviolis in a single layer over spinach mixture.
9. Top with half of remaining Alfredo sauce (about 1/2 cup).
10. Repeat layers of remaining spinach and raviolis.
11. Top with remaining Alfredo sauce.
12. Bake uncovered at 375 degrees for 30 minutes.
13. Remove from oven and sprinkle with shredded cheese and Parmesan cheese.
14. Return to oven and bake for 5-10 minutes more, or until cheese melts on top and dish is hot and bubbly.

thoroughly washed, pesto sauce, alfredo sauce, vegetable broth, frozen cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-ravioli-lasagna/ (may not work)