Spinach-Ravioli Lasagna

Spinach Ravioli Lasagna
 8-10 Servings
Cook time: 35 minutes
Prep time: 10-15 minutes
1 6 oz or more pkg baby spinach, thoroughly washed and dried
1 jar pesto sauce (drain out a little oil)
1 15 oz jar Alfredo sauce
1/4 c vegetable or chicken broth
1 25 oz pkg frozen cheese-filled ravioli (or more), do NOT thaw
1 c (4 oz) shredded Italian six-cheese blend
Italian sausage & onions cooked (optional)
Garnishes: chopped fresh basil, paprika

Preheat oven to 375. Chop spinach and toss with pesto in a medium bowl, along with browned sausage/onions (if using). Combine Alfredo sauce and broth. Spoon 1/3 of Alfredo sauce mixture (about ½ c) into a lightly greased 2.2 qt or 11x7 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 Alfrerdo sauce. Bake at 375 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish if desired. Very, very good!

~Amy Henson