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You, a spontaneous entertainer? Never. But you may change your mind with this lasagna, which you can whip together for the neighborhood basketball team in the fourth quarter with time to spare. Using cheese ravioli instead of traditional lasagna noodles condenses three steps into one: You don't have to boil the noodles or mix and layer the filling. Just build, bake, and serve.
1 24- or 26-ounce jar pasta sauce
2 18- or 20-ounce bags refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed out
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan