Last Minute Lasagna

Adapted from Real Simple

Makes 6 servings

Ingredients:

1 24- or 26-ounce jar pasta sauce
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry

8 oz mushrooms, sliced

1 zucchini, quartered

1 red pepper, diced
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan

Directions:
Heat oven to 375 F. Saute mushrooms, zucchini, and red pepper in a 1 tbsp of olive oil. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half sauteed vegetables, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, sauteed vegetables, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.