Last-Minute Lasagna

Adapted from Real Simple. By using cheese ravioli instead of traditional lasagna noodles, you condense three steps into one; you don't have to boil the noodles or mix and layer the filling. You just build, bake, and serve. Hands-on time: 10 minutes, Total time: ~45 minutes

Ingredients:

1 jar favorite pasta sauce
~36 ounces refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan, or favorite grated cheese

Heat oven to 375 F. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Serve with salad and crusty bread, yummmmm..