Gather ingredients.

Spread thin layer of spaghetti sauce on bottom of lightly greased 11x7 Pyrex baking dish.

Layer frozen ravioli, in single layer, on top of sauce.

Add a layer of frozen chopped broccoli (thawed first & drained of extra liquid).

Sprinkle with shredded Mozarella .

Add more sauce (use about half of what is left. Spread evenly being sure to completely cover ravioli.

Add second & final layer of frozen ravioli.

Cover completely with remaining sauce.

Cover and label. Use masking tape & Sharpie markers. Write directions for cooking directly on the label. (Remove masking tape before baking.)

Put 1 cup shredded Mozarella in zip-top baggie and tape to cover. That way you'll have it when you cook the lasagna. Put in freezer. Use within 4-6 weeks for best flavor quality.

To cook: freezer to oven: PREHEAT oven to 425 degrees. (Must preheat if using glass pan - safety reasons) bake covered for 60 min. Remove cover, add cheese & bake until melted-5 min or so.

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How to make make ahead ravioli lasagna

Make meal time less stressful and more enjoyable by assembling this recipe ahead of time & storing it in your freezer. It's easy and delicious!