Last Minute Lasagna

• 1 (26 ounce) jar pasta sauce
• 2 (20 ounce) bagsrefrigerated large cheese ravioli
• 1 (10 ounce) package frozen spinach, thawed and drained with excess water squeezed out
• 1 (8 ounce) bagshredded mozzarella cheese (I used more)
• 1 (6 ounce) cansliced olives
• 12 cup grated parmesan cheese

1. Heat oven to 375 degrees.
2. Spoon a thin layer of sauce over bottom of a 9x13 baking dish.
3. Cover with a single layer of ravioli.
4. Top with half the spinach, half the olives, half the mozzarella, and a third of the sauce.
5. Repeat with another layer of ravioli, the remaining spinach, olives and mozzarella, and half the remaining sauce.
6. Top with a final layer of ravioli and the remaining sauce (not all of the ravioli may be needed).
7. Sprinkle with the parmesan cheese.
8. I also topped it with more mozzarella.
9. Cover with foil and bake for 30 minutes.
10. (I baked 45 minutes to compensate for the frozen ravioli).
11. Uncover and bake until bubbly, 5 to 10 minutes longer.

pasta sauce, cheese ravioli, frozen spinach, mozzarella cheese, olives, parmesan cheese

Taken from www.food.com/recipe/last-minute-lasagna-206781 (may not work)