Spinach-Ravioli Lasagna

This rich lasagna goes together really fast.  The Alfredo sauce is a nice change from Marinara sauce.
Can be frozen after assembling or after cooking.

1 (6 oz) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25 oz) package frozen cheese-filled ravioli (Do not thaw)
1 cup (4 oz) shredded Italian six-cheese blend or Mozzarella

Garnishes: chopped fresh basil, paprika (opt)

Preheat oven to 375. Chop spinach, and toss with pesto sauce in a medium bowl.

Combine Alfredo sauce and vegetable broth.  Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2 qt or 11x7 in baking dish.  Top with half of spinach mixture.  Arrange half of the ravioli in a single layer over spinach mixture.  Repeat layers once.  Top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 to 10 more minutes or until hot and bubbly.  At the end of cooking I turned my oven to broil to get the cheese to brown a little. I did not move the oven rack.  Watch closely, so it doesn't over cook, it just takes a minute or two.  Garnish, if desired.

Recipe adapted from Southern Living
AUGUST 2008                                                                                                                     printer freindly