Quick Chicken Lasagna

This is another new recipe that I made, but have not eaten yet. It was very quick to put together and made two 9x9 pans.

Quick Chicken Lasagna (makes 1 or 2)
Adapted from a Darigold recipe card

1 jar (15 oz.) creamy pasta sauce (Alfredo)
1 c. Darigold Mexicana Agria (I substituted sour cream)
1 Tbs. Italian seasoning
1 pkg. (25 oz.) fresh or frozen raviolis
2 cups shredded cooked chicken
1 pkg. (10 oz.) chopped spinach, thawed and drained
1 c. shredded mozzarella cheese

Prepare a 9x13 or two 9x9 pans with aluminum foil. Be sure to use enough foil to cover the lasagna after it’s frozen. Lightly spray the inside of the foil-lined pan with non-stick spray.
In a medium mixing bowl, stir the pasta sauce, Crema Agria (sour cream), and Italian seasoning. Cover bottom of pan(s) with a thin layer of sauce. Arrange a single layer of raviolis on the bottom. Top with half of sauce, the shredded chicken, and the spinach. Add another layer of raviolis and the remaining sauce. Top with the mozzarella.
Place in the freezer until frozen solid. Remove from pan(s) and tightly seal the foil. Place in a labeled gallon ziptop bag (or 2 more layers of foil for a 9x13 pan. On cooking day, place in a 350 degree oven and bake for 35-45 minutes or until hot and bubbly.