Real Recipes From Real Home Cooks ®

ravioli & zuchini lasagna

(1 rating)
Recipe by
Suzanne Ferguson
Henderson, NV

Another loved meatless monday recipe.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For ravioli & zuchini lasagna

  • 2
    medium zuchini - cut lengthwise into 1/4 slices
  • 1 pkg
    large frozen ravioli
  • 3 tsp
    olive oil
  • 1
    small onion finely chopped
  • 1/2 lb
    ground beef
  • 1 jar
    tomatoe basil pasta sauce
  • 1 c
    shredded mozzarella cheese
  • 1/4 c
    fresh grated parmesan cheese

How To Make ravioli & zuchini lasagna

  • 1
    Preheat oven to 375 degrees. Line cookie sheet with paper towels (for draining/drying zucchini). Grease 2 quart baking dish for baking lasagna.
  • 2
    Heat a large pot of water to boiling. Add zucchini and cook 5 minutes. Remove zucchini is slotted spoon or tongs to cookie sheet.
  • 3
    Return water to boiling. Add ravioli and cook til they rise.
  • 4
    Meanwhile, in 3 quart sauce pan, heat 2 tsp oil, add onion and cook till tender and lightly browned. Transfer to bowl.
  • 5
    In same sauce pan, add 1 tsp oil and brown the ground beef. Drain. Add pasta sauce and onion. Heat to boiling.
  • 6
    Drain ravioli, return to sauce pot. Add meat sauce to ravioli. Gently stir til ravioli is covered with sauce.
  • 7
    In baking dish, layer zucchini, top with half of ravioli, and then 1/2 mozzarella & 1/2 parmesan. Repeat layering. Bake 20 minutes until hot, golden and bubbly.
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