Ravioli "Lasagna"

By awright0511

Ingredients

• 1/4 teaspoon  salt
• 1/2 teaspoon  black pepper
• 1 jar (26 ounces)  low-sodium pasta sauce
• 1 tablespoon  olive oil
• 2 small  zucchini (3/4 pound total), trimmed and cut into half moons
• 2 cups  mushrooms, trimmed and quartered (from 10-ounce package)
• 1/2 teaspoon  Italian seasoning
• 1 package (12 ounces)  fully cooked turkey meatballs, quartered
• 2 packages (9 ounces each)  light four- cheese ravioli (such as Buitoni)
• 1 bag ( 8 ounces)  shredded part-skim mozzarella

Details

Servings 8

Preparation

Step 1

1. Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.
2. In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
3. Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.
4. Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.