YOU WILL NEED TO MAKE TWO BATCHES OF THE ALFREDO SAUCE - DOUBLING THE RECIPE WILL NOT WORK!
PREPARE THE ALFREDO SAUCE
Heat olive oil in a skillet over medium-high heat.
Add garlic and cook for 1 minute or until fragrant.
Stir in flour; stir until combined.
Slowly whisk in vegetable broth.
Cook and whisk for about 2 to 3 minutes, or until mixture boils and thickens; remove from heat.
Stir in parmesan cheese; stir until melted.
Whisk in yogurt; continue to whisk until combined.
Season with salt and pepper.
Sauce will continue to thicken as it stands. If sauce is too thick, add a little water.
ASSEMBLE THE INGREDIENTS
Smooth about 3/4-cup of the alfredo sauce over the bottom of the previously prepared casserole dish.
Layer 1/3 of the ravioli over the sauce.
Layer 1/2 of the baby spinach over the ravioli.
Spoon 1/3 of the remaining alfredo sauce over the spinach.
Layer half of the remaining ravioli; top with remaining spinach and spoon half of the remaining alfredo sauce over the spinach.
Finish off with a layer of ravioli and smooth remaining alfredo sauce over the top.
In a small mixing bowl, combine panko crumbs and parmesan cheese.
Sprinkle panko crumbs mixture over the ravioli.
Top with shredded mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes, or until bubbly.
Remove foil and continue to bake for 5 to 7 minutes, or until top is lightly browned.
Remove from oven and let stand few minutes.
Cut and serve.