Spinach-Ravioli Lasagna

I was cleaning out my recipe books and trying to get organized and came across this one that I had torn out of an old Southern Living. It is so good and such an easy dinner to cook. Rachel Ray would love it, it can be done in 30 mins. Am headed to the store to stock up on a couple of items so thought I would get some ravioli and cook this for dinner tonight.

1 (6 oz) package fresh baby spinach, washed
1/3 cup refrigerated pesto sauce
1 (15 oz) jar Alfrredo sauce
1/4 cup vegetable broth (or chicken broth)
1 (25 oz) package frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian six-cheese blend
Garnish with chopped fresh basil if desired
Preheat oven to 375. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth. Spoon 1/3 of alfredo sauce mixture into a lightly greased 11x 7 baking dish. Top wtih half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake at 375 for 30 min. Remove from oven and sprinkle with shredded cheese. Bake 5 more min or until hot and bubbly. Garnish if desired.