Ravioli Lasagna

Matt and I love ravioli for dinner. It is our go-to, I don't want to work, meal. This variation added a whole new level to ravioli for us.

You will need:

• 1 jar marinara (24-26 oz.)
• 2 20 oz. refrigerated large ravioli (get different flavors here for variation)
• 1 box frozen spinach (if you use fresh, make sure you cook it first!!!)
• 2 cups mozzarella (or more if you LOVE CHEESE!)
• 1/2 cup Parmesan (or more if you LOVE CHEESE!)

Heat the oven to 375.
In a 9x13 follow this order
1 - thin layer of sauce
2 - layer of ravioli
3 - layer of spinach
4 - layer of mozzarella
REPEAT until you run out of ingredients
Sprinkle the top with the remaining mozzarella and Parmesan cheeses

Cover with foil and bake for 30 minutes. Uncover and bake until the cheese begins to bubble (about 10 minutes).

Mistakes I made the first time: I didn't cook the spinach (and added uncooked mushrooms), and my ravioli might have been frozen. It made for soggy lasagna. The next time, it was DELICIOUS! I even started adding different vegetables into the layers (that way Matt will eat them!). Just make sure you cook everything first - it gets rid of the extra liquid to allow your lasagna to be crispy and crunchy!