Easy Lasagna

Lasagna is a staple at our house.  I love to make it, but I don't always have time to work with the noodles and the layers.  A quick version I make (quite frequently) is 'Ravioli Lasagna.'  I can keep the ingredients on hand and put this together quickly in the morning. I either let it cook in my crock pot on low all day or pop it in the oven after lunch to slow cook for dinner. Either way, it is simple to assemble and yummy!

We have a large family, so my recipe is for 8 people.  I use a large roasting pan instead of a 13x9 casserole if I am making this in the oven.  If I am doing it in the crock pot, I use my 6-quart crock and fill it almost to the top.  ***Hint:  If you use a crock pot, make sure to use a crock pot liner for easy clean up!***

I serve this with a green salad and some garlic bread.  I usually make the sauce meatless.  If you like, you can add cooked ground meat to the sauce.

Ravioli Lasagna

4 bags (1 lb.) frozen cheese ravioli
4 sixteen ounce cans of spaghetti sauce
8 cups shredded mozarella cheese
2 cups shredded parmesan

1.  Generously spray your baking dish or crock pot (liner) with cooking spray.

2.  Layer frozen cheese ravioli, sauce, cheeses until you run out of ravioli and sauce - ending with sauce. Save some of the cheeses to top the lasagna at the end.

3.  Cover with foil if baking and cook at 300 degrees for 3-4 hours.  If using the crock pot, just put on the lid and cook on low for 8-10 hours.

4.  Just before serving, remove foil (or lid) and top with additional cheese.  Allow cheese to melt.  Serve with extra parmesan cheese if desired.