Spinach-Ravioli Lasagna - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 375\u00b0. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth.
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.
Bake for 30 minutes.
Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
Add paprika and basil for garnish if using.