Ravioli & Zuchini Lasagna

Ravioli & Zuchini Lasagna Recipe

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Suzanne Ferguson


Another loved meatless monday recipe.

★★★★★ 1 vote
20 Min
20 Min


medium zuchini - cut lengthwise into 1/4 slices
1 pkg
large frozen ravioli
3 tsp
olive oil
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


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

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy