Easy Ravioli Lasagna with Creamy Cucumber Salad

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the softened cream cheese and 1 cup of the shredded mozzarella cheese. Mix until well combined.

Spread a thin layer of marinara sauce on the bottom of an 8x8 inch baking dish.

Arrange a single layer of frozen ravioli over the sauce.

Dollop half of the cream cheese mixture over the ravioli and spread it into an even layer.

Top with another layer of marinara sauce.

Repeat the layers: add another layer of ravioli, the remaining cream cheese mixture, and more sauce.

Add a final layer of ravioli and top with the remaining marinara sauce, spreading it to cover.

Sprinkle the remaining 1 cup of mozzarella cheese over the top.

Cover the dish tightly with aluminum foil and bake for 30 minutes.

While the lasagna bakes, prepare the cucumber salad. Slice the cucumber and place the slices in a large bowl.

In a small bowl, mix together the sour cream and dry ranch dressing mix to create the dressing.

Pour the dressing over the sliced cucumbers and toss until they are evenly coated. Refrigerate until ready to serve.

After 30 minutes, carefully remove the foil from the baking dish.

Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.

If using, place the frozen garlic bread on a baking sheet and add it to the oven during the last 5-10 minutes of cooking time.

Let the ravioli lasagna rest for 5 minutes before cutting. Serve hot with the creamy cucumber salad and garlic bread.