PILLOW TALK RAVIOLI LASAGNA

1 jar (26 oz) triple mushroom pasta sauce ( I used Classico brand from Costco)
2 bags (13 oz each) frozen square cheese ravioli, thawed ( I used Costco brand 4 cheese ravioli and they were HUGE, I only used 18 of them TOTAL)
11⁄2 cups shredded Italian cheese blend ( who measures cheese?)

1. Heat oven to 375°F. Coat a 9-in. square baking dish and a sheet of foil with nonstick spray. Put pasta sauce in a bowl; stir in 1⁄2 cup water.

2. Spread 1 cup sauce in dish. Top with 20 ravioli (or 1⁄3 of the total), flat sides up and just touching each other. Spread with 3⁄4 cup sauce; sprinkle with 1⁄2 cup cheese.

3. Repeat layers once. Top with remaining ravioli, sauce and cheese. Cover tightly with foil, sprayed side down.

4. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.

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