In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
In ungreased 13x9-inch (3-quart) glass baking dish, spread ½ cup of the pasta sauce.
Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli.
Sprinkle evenly with 1½ cups sausage, 1 cup of the mozzarella and ¼ cup of the Asiago cheese.
Repeat layers with remaining ravioli, pasta sauce and sausage only.
Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350°F.
Bake covered 45 minutes.
Remove foil; sprinkle with remaining 1½ cups mozzarella and ¼ cup Asiago cheese and the grated Parmesan cheese.
Bake 15 to 20 minutes longer or until cheese is melted and lasagna is hot in center.
Let stand 10 minutes before serving.
Notes & Wine Advice
Quick Variation
Stir in 1 can (2¼ ounces) sliced ripe olives, drained, and ¼ cup julienne-cut sun-dried tomatoes in oil and herbs, drained (from 8-ounce jar) into drained sausage in step 1. Continue as directed.