Ravioli Lasagna

• 1 (26 ounce) jar pasta sauce with mushrooms
• 2 (13 ounce) bags square cheese ravioli, thawed
• 1 1/2 cups shredded Italian cheese blend

1. Heat oven to 375 degrees.
2. Coat a 9-inch square baking dish and a sheet of foil with non-stick spray.
3. Put pasta sauce in bowl; stir in 1/2 cup water.
4. Spread 1 cup sauce in dish.
5. Top with 20 ravioli, flat sides up and just touching each other.
6. Spread with 3/4 cup sauce; sprinkle with 1/2 cup cheese.
7. REPEAT layers once.
8. Top with remaining ravioli, sauce and cheese.
9. (you should have 3 layers) Cover tightly with foil sprayed side down or use Release foil.
10. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges.
11. Uncover and bake 5 minutes until cheese is barely golden.
12. To Freeze: Place in rigid container and freeze.
13. To Heat: Microwave on medium power until heated through.
14. Note: More sauce maybe needed when reheating.

pasta sauce, italian cheese

Taken from www.food.com/recipe/ravioli-lasagna-90566 (may not work)