The genius of this lasagna recipe is that it uses ravioli in place of regular lasagna noodles-so one of you can try a spinach-and-walnut lasagna (spinach ravioli with alfredo sauce, gorgonzola, chopped spinach, and walnuts) while the other goes with the old standby (cheese ravioli with marinara and mozzarella), thereby seamlessly working a flavor upgrade into family dinner. The amounts given will fill a 9 by 5-inch baking dish, two 4 by 6 (or 5 by 5) pans, or six 2 by 3's.
Prep time: 15 minutes
Total time: 45 minutes to an hour
Fresh pasta sauces, like marinara, pesto, and alfredo (about 16 oz)
Frozen ravioli, like squash, spinach, and cheese (about 15 oz)
1/2 cup desired add-ins, like bell peppers, chopped spinach, and walnuts
2 cups shredded cheese, like mozzarella
Preheat oven to 375°F
Assemble your lasagnas in layers in the following order: sauce, ravioli, add-ins, and cheese, making sure you always start with the sauce and end with the cheese.
Cover them with foil and bake for 30 minutes. Remove foil; bake for 10 to 15 minutes more, or until bubbly.