• Prep. Preheat oven to 350ºF. Lightly grease a 9x13 casserole dish with cooking spray. Set aside.

To Make the Alfredo Sauce

• Sauté. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 minute or until fragrant.
• Make a roux. 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, then remove from heat.
• Make it creamy. Stir in parmesan cheese and stir until melted. Whisk in yogurt until combined, and season with salt and pepper to taste. The sauce will continue to thicken as it stands. If the sauce is too thick, add a little water.

To Assemble

• Start with the ravioli. Spread about 3/4 cup of the alfredo sauce into the bottom of the prepared casserole dish. Layer 1/3 of the ravioli over the sauce.
• Add spinach and sauce. Layer 1/2 of the baby spinach over the ravioli. Spoon 1/3 of the remaining alfredo sauce over the spinach.
• Repeat. Layer half of the remaining ravioli over the spinach, and top with the remaining spinach and about half of the remaining alfredo sauce. Finish with a final layer of ravioli, and spread the remaining alfredo sauce over top.
• Add toppings. In a small mixing bowl, combine panko crumbs and parmesan cheese. Sprinkle the panko crumbs mixture over the lasagna and top with shredded mozzarella cheese.
• Bake. Cover with aluminum foil and bake for 30 minutes, or until bubbly. Remove foil and bake for another 5 to 7 minutes, or until the top is lightly browned.
• Cool. Remove from oven and let stand a few minutes. Cut and serve.