Ravioli & Zuchini Lasagna

Ravioli & Zuchini Lasagna

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Suzanne Ferguson


Another loved meatless monday recipe.


★★★★★ 1 vote

20 Min
20 Min


  • 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(s)
    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.

Printable Recipe Card

About Ravioli & Zuchini Lasagna

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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