Substituting frozen ravioli for lasagna noodles brings this lasagna to the table in only 45 minutes. A spin on classic lasagna, this white sauce version features a savory combination of spinach, pesto and Alfredo sauce.

• 1 6-ounce package fresh baby spinach, thoroughly washed
• ⅓ cup refrigerated pesto sauce
• 1 15-ounce jar Alfredo sauce
• ¼ cup vegetable broth*
• 1 25-ounce package frozen cheese-filled ravioli (do not thaw)
• 1 cup (4 oz.) shredded Italian six-cheese blend
• Garnishes: chopped fresh basil, paprika

1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about ½ cup) into a lightly greased 2.2-qt. or 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.
3. 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.

*Chicken broth may be substituted.