Spinach and Ravioli Lasagna

• 6 oz fresh baby spinach leaves, chopped
• 1/3 cup refrigerated basil pesto
• 15 oz Alfredo pasta sauce
• 1/4 cup vegetable or chicken broth
• 25 oz frozen cheese-filled ravioli (do not thaw)
• 2 cup shredded italian cheese blend
• 1 Chopped fresh basil leaves, if desired
• 1 paprika, if desired

1. Heat oven to 375F.
2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
3. In medium bowl, toss spinach and pesto.
4. In another bowl, mix Alfredo sauce and broth.
5. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish.
6. Top with half of spinach mixture.
7. Arrange half of ravioli in single layer over spinach mixture, sprinkle with 1/2 cup cheese.
8. Repeat layers.
9. Top with remaining sauce mixture.
10. Bake uncovered 30 minutes.
11. Sprinkle with remaining cheese.
12. Bake 5 minutes longer or until bubbly.
13. Garnish with basil and paprika.

baby spinach, pesto, pasta sauce, vegetable, frozen cheese, italian cheese, fresh basil, paprika

Taken from cookpad.com/us/recipes/347694-spinach-and-ravioli-lasagna (may not work)