Spinach Chicken Lasagna

I made this recipe up about three years ago when I had to bring dinner to two different families and feed mine in one night. It was really easy! This recipe freezes beautifully in an 8X8 pan covered with foil. I love using the cheese ravioli instead of lasagna noodles. You can also tweak it to make more of a "lasagna" taste and use meat ravioli and ground beef instead of chicken. Another way I like to tweak this recipe is to add in a layer of ricotta (or you can put cottage cheese in a food processor and it works, too) mixed with garlic and oregano. YUM!!!!

2 lbs chicken, diced, and then sauteed in olive oil with garlic and onion and oregano

1 bag fresh spinach, rinsed and dried (you can also use frozen spinach, just thaw first)

2 cups shredded mozzarella cheese

1 bag frozen cheese ravioli

1 jar of your favorite alfredo sauce (you can also use marinara if you desire)

Assembly:

Place 1/4 cup sauce in the bottom of the dish and spread around so it covers the pan.

Layer 1/2 ravioli, 1/2 chicken, 1/2 spinach, and 1/2 cheese.

Cover with sauce.

Layer the rest of the ravioli, chicken, and spinach.

Use the rest of the sauce

Sprinkle the remaining cheese on top.

To freeze:

Cover with plastic wrap, then aluminum foil.

To serve:

Thaw in fridge for 24 hours, then bake at 350 F for 25-30 minutes or until done.