Cooking Thursday hosted weekly by the Diary of a Stay At Home Mom blogRavioli Lasagna
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
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. In a large nonstick sauté pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes. 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
I found this recipe on parents recipes
That is a fun way to use ravioli and make lasagna that I haven't heard of before. Almost like the lasagna equivalent of stuffed crust pizza!
ReplyDeleteThanks for the recipe share.
Oh, yum! Thanks for sharing ~ this sounds really good.
ReplyDeleteI've done this before. I love making it this way. Thanks for the recipe. I'm going to try yours. Have a great week.
ReplyDeleteI like the idea of adding zucchini and mushrooms to this to up the vegetable content.
ReplyDeleteI've made this before and it's SO good. :)
ReplyDeleteDefinitely sounds yummy!
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