Make This for Dinner- Mushroom Ravioli Lasagna

It's summer- no one wants to cook anything complicated. In fact, I believe that the vast majority of summer foods should be eaten cold or grilled. But sometimes it's too hot and muggy to light the grill. Or maybe you don't feel like being carried off by bird-sized mosquitos while you cook dinner. For those nights, I'm giving you this ridiculously easy, fairly cheap, kid-approved dinner. This is just my variation- there are million similar recipes on hand, and you should feel free to customize it based on your family's tastes, and what you have in your pantry.

Ingredients:
2 bags mushroom ravioli (look in the refrigerated section of your grocery store)
1 jar marinara sauce
1 cup thinly sliced mushrooms
2 thinly sliced tomatoes
1/4 cup chopped basil
2 cups shredded mozzarella
1/2 cup shredded parmesan
salt and pepper

Now, try to keep up. This is a very complicated process that will take you approximately five whole minutes!!

In a glass baking dish (I used 8x8) spread a thin layer of marinara sauce, top with a layer of ravioli. Sprinkle mozzarella and parmesan on top (maybe a half cup of mozzarella? 3/4 of a cup? Enough to cover it, but not bury it. You'll need enough for 2 more layers.)
Top cheese layer with sliced mushrooms, then tomato slices (sprinkle with salt and pepper to taste), then the chopped basil.
Cover with another layer of mozzarella and parmesan.
Follow with a second layer of mushroom ravioli and another layer of marinara sauce.
Top with a final layer of mozzarella and parmesan and bake at 350 for 35-40 minutes.

Y'all- this was SO GOOD. My entire family- including my pickiest kid- devoured it.This is all that was left:

 And you can make it ahead of time and pop it in the oven when you're ready. Spend all afternoon at the pool, because dinner will be a cinch!