Last-Minute Lasagna

1 24- or 26-ounce jar pasta sauce
1 18-24-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan

Heat oven to 350° F.

Spoon a thin layer of sauce over the bottom of a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Sprinkle with the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Source: Real Simple