Shrimp-And-Ravioli Lasagna

1. 1

   Preheat oven to 375u00b0. Stir vegetable broth* into Alfredo sauce.

2. 2

   Chop spinach, and toss with pesto in a bowl.

3. 3

   Spoon one-third of sauce mixture (about 1/2 cup) 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. Sprinkle shrimp over ravioli. Repeat layers once. Top with remaining sauce mixture.

4. 4

   Bake at 375u00b0 for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly. Sprinkle with paprika before serving.

5. 5

   *Chicken broth may be substituted.

6. 6

   Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.