Vegetarian Ravioli Lasagna Bake

Ingredients:

Cooking spray                                                       

2 cans 24 ounces to 28 ounces of spaghetti sauce

2 ( 25 oz each) bags frozen ravioli* 

1 small containers of ricotta cheese

3 tablespoons grated Parmesan and Romano cheese*

2 big bags of shredded mixed Italian cheese*

Directions: 

Preheat oven to 350F.

Spray a lasagna pan or a large roasting pan  with cooking spray. 

Place 2/3 of a can of sauce on the bottom of the pan. 

Place 1/2 the ravioli on the sauce. 

In a bowl mix together the ricotta cheese and the grated Parmesan and Romano cheese. Mix well.

Drop by spoonfuls half of this mixture on the raviolis. 

Sprinkle half the shredded cheese over the top and then cover with 2/3 the spaghetti sauce in the other can. 

Do the next layer and use the last of the sauce on the top. 

Cover with aluminum foil. Place on a cookie sheet and place into preheated oven. 

Bake for 40 minutes and then remove foil and bake for another 30 minutes. 

Sprinkle with more Parmesan and Romano cheese if desired.

Makes enough for 8 to 10 servings

*Notes: 

*I use whatever ravioli strikes my fancy. 

*I use the container of Parmesan and Romano cheeses that are combined.

*I also shred my own mozzarella to use along with the Italian cheese mixture or instead of it.