Easy Ravioli Lasagna {Freezer Meal}

This makes 2 - 9x13 pans.

1 (25 oz.) bag of three cheese ravioli

1 (25 oz.) bag of meat ravioli (or 2 bags of your own choice)

2 lbs. of ground meat (you can use chicken to save calories) or make this sauce 

2 - 23 oz. jars of your favorite spaghetti sauce

8 cups of mozzarella cheese

Write on your aluminum foil, Easy Ravioli Lasagna, thaw over night (or directly to oven) and bake at 425°f for 60 minutes, covered.

Either make my delicious spaghetti sauce or brown the meat in a large skillet.  Add about 2 cups of sauce (or half a jar) and stir until well blended.  Turn off the burner and let the meat sit there to cool (just enough til you're ready to use it). 

On the bottom of each pan add about a 1/4 - 1/3 cup of sauce on the bottom (make sure the bottom is covered). Add one layer of the ravioli (if you're using different kinds: use one ravioli kind for each layer).   Add enough spaghetti meat to cover the ravioli.  Sprinkle cheese across the meat (about 2 cups for each pan).  Spread some straight jarred sauce on top of the cheese (not too much as the meat mixture will have enough).  Top with a new type of ravioli layer.   Final layer, for now, add another round of jarred sauce on top.  

Put the aluminum foil tightly on top and freeze up to 6 months. 

When you're ready to enjoy, pull it out the night before and follow instructions on label.

To make fresh, just bake at 425°F for 60 minutes.  

Enjoy!