Ravioli Lasagna With A Mexican Twist

This recipe was a huge hit with my family so I really wanted to share it with you.  It is also very quick to assemble. 

Ravioli Lasagna With  A Mexican Twist

2 - 24 ounce jars spaghetti sauce - I used Delallo Tomato Basil (use 2 1/2 cups sauce in each layer)
2 - 9 ounce packages of ready made spinach and cheese ravioli
1 container of fresh baby spinach
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 pound chorizo sausage (used Detroit Sausage Factory fresh sausage - found at Nino's) - cook chorizo like you would ground beef, drain the oil

Spray a 9 x 13 baking pan with olive oil.

Add 1/4 jar of pasta sauce and cover bottom of pan.

Make a single layer of ravioli.
A single layer of fresh baby spinach leaves
a layer of cooked chorizo
add 2 1/2 cups of pasta sauce
add layer of mozarella cheese
repeat the layers using the sharp cheddar on this layer.

Bake uncovered at 350 degrees for 50-60  minutes.

Let rest 10 minutes and serve.

This is a very large amount of food so you could easily use a smaller pan and make a half batch.