Ravioli & Zucchini Lasagna

By ruthjoy

Ingredients

• 2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 pkg (26 oz) frozen large cheese ravioli
• 3 tsp olive oil
• 1 small onion, chopped
• 8 oz. lean ground beef
• 1 jar (26 oz.) tomato-basil sauce
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.

Heat large covered saucepot of water to boiling over high heat. Add Zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.

Meanwhile, in a 3-quart saucepan, heat 2 teaspoons oil and over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 tsp oil, cook beef over medium high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heating to boiling.

Layer into prepared pan starting with 1 cup of tomato/meat sauce on bottom, then 1/2 of zucchini and 1/2 of Ravioli and 1/2 of meat sauce, 1/2 of mozzarella cheese. Then rest of zucchini, ravioli, tomato/meat sauce and finish with balance of cheese and top with Parmesan cheese.

Bake for 30-40 minutes or until heated through and cheese is melted.