Do-Ahead Ravioli Turkey Lasagna

This recipe is a SLIGHT variation from one I found at bettycrocker.com. Only difference is they call for sausage and I made it with turkey! I put it together Tuesday evening and then cooked it Wednesday night for dinner. My husband and I loved it, as well as my picky 5-year-old daughter! My husband and I even had the leftovers for lunch today!

• Ready In: 9 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄4 lbs ground turkey
• 1 (26 -28 ounce) jar  pasta sauce (any variety)
• 1 (25 -27 1/2ounce) package  frozen cheese ravioli
• 2 1⁄2 cups mozzarella cheese, shredded (10 oz)
• 2  tablespoons parmesan cheese, grated

Directions

1. In 10-inch skillet, cook turkey over medium heat, stirring occasionally, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups turkey and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and turkey.
3. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
4. Heat oven to 350°F Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.