2 (26 oz) bags of frozen cheese ravioli, somewhat thawed
1 (12 oz) bag of frozen asparagus spears, thawed and cut into 1-2 inch pieces
1 (16oz) bag of frozen chopped spinach, thawed
2 small (1 large) yellow squash, thinly sliced
2 (16 oz) jars of prepared Alfredo sauce
2 c shredded Italian blend cheese
Line the bottom of a 13 X 9 inch baking dish (sprayed with nonstick cooking spray) with ravioli. Distributed asparagus and spinach then layer yellow squash on top. Layer the rest of the ravioli on top. Pour white sauce over top. Sprinkle with shredded cheese. Cover and bake at 350 degrees F for about and hour. Let sit about 5 minutes and serve.
THIS IS SO EASY AND A GREAT MEAL TO TAKE THE DAMP OUT OF A RAINY, COOL SUMMER DAY! SERVED WITH CORN ON THE COB AND A FRESH SALAD!