Spinach-Ravioli Lasagna

This recipe was a huge hit with the family.  We always have leftovers - my girls just don't eat a lot.  Well, I have one in college but Jenna had a friend over and after dinner.... it was ALL gone.  It was SO easy and VERY good.

                        Not a great picture - once again - still tasted great!

Spinach-Ravioli Lasagna (adapted from Southern Living)

1  ( 6 oz) pkg fresh baby spinach, washed and chopped
1/3 cup refrigerated pesto
1  (15 oz) jar Alfredo sauce
1/4 cup vegetable broth (or chicken broth)
1  (25 oz) pkg frozen cheese filled ravioli - do not thaw
1 cup ( 4 oz) shredded Italian six-cheese blend
Garnishes - chopped fresh basil, paprika ( mine might have looked better with a garnish :)

Preheat oven to 375.  Chop spinach and toss in a medium bowl with pesto sauce.  Combine Alfredo sauce and broth.  Spoon 1/3  (about 1/2 cup) into bottom of a lightly greased 11 x 7 baking dish.  Top with half of spinach mixture.  Arrange half of ravioli in a single layer over spinach.  Repeat layers once and top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven and sprinkle with Italian cheese.  Bake for 5 more minutes - or until hot and bubbly.  Garnish, if desired.

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