Shrimp-and-Ravioli Lasagna

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

Chop spinach, and toss with pesto in a bowl.

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.

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

*Chicken broth may be substituted.

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