Today I wanted to make lasagna without all of the time or drama. Here's the "caveman" version of lasagna in our house:
1 jar spaghetti sauce (any flavor)
1 cup ricotta cheese
1 package frozen chopped spinach, thawed and drained
2 cups shredded mozarella cheese
* (about 2 dozen pieces or enough to create two layers in your chosen baking dish.)
Cook ravioli in simmering water about 5 or 6 minutes (you want them to be slightly undercooked). Drain and set aside.
Coat the bottom of a square baking dish with cooking spray. Pour a small amount of spaghetti sauce in the bottom of the pan--just enough to coat. Place one layer of partially-cooked ravioli in the pan.
Combine ricotta, spinach, and egg in small mixing bowl. Spread this mixture on top of the ravioli. Sprinkle on one cup of the mozzarella cheese.
Add a second layer of ravioli; cover with the sauce and top with the remaining cheese. Bake in a 375 degree oven for 40-45 minutes or until bubbly and the cheese is lightly browned.