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    You are in: Home / Recipes / Ravioli & Zucchini Lasagna Recipe
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    Ravioli & Zucchini Lasagna

    Ravioli & Zucchini Lasagna. Photo by loof

    1/3 Photos of Ravioli & Zucchini Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    MsSally's Note:

    Found this on MSN when they did a daily special on zucchini recipes. Since my garden overfloweth with squash about this time of year I saved it here for safe keeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
    2. 2
      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.
    3. 3
      Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil 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 teaspoon 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; heat to boiling.
    4. 4
      Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
    5. 5
      In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

    Ratings & Reviews:

    • on March 22, 2010

      55

      I chopped yellow and green squash into rounds and layered them, raw (rue the day I serve overly mushy squash), with cheese, sauce, and ravioli - skipping the beef, baked 30 minutes then served with garlic breadsticks and a salad for an easy weeknight meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2008

      55

      Delicious and easy! I cut the zucchini the short way so they would be the same size as the ravioli (made for really easy serving later!). I didn't want the zucchini to get too cooked down, so I sauteed them with the onions. I omitted the beef (don't eat it) and Parmesan, used homemade tomato sauce and shredded asiago cheese (it was on hand), and used mozzarella & spinach ravioli. It was wonderful! Thank you for a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2008

      55

      I loved this easy-to-make dish! Zucchini and pasta sauce are a great match and go well with the ravioli and meat. I lightly sauted my zucchini slices instead of boiling them, otherwise made as specified. Thanks for posting this yummy recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Ravioli & Zucchini Lasagna

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 102.2
     
    Calories from Fat 55
    54%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.8 g
    9%
    Cholesterol 24.7 mg
    8%
    Sodium 32.0 mg
    1%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    cheese ravioli

    tomato and basil pasta sauce

    2% mozzarella cheese

    lowfat parmesan cheese

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