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Ravioli “Lasagna”


  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 26 ounce jar low-sodium pasta sauce
  • 1 tablespoon olive oil
  • 2 small zucchini (¾ pound total), trimmed and cut into half moons
  • ½ teaspoon Italian seasoning
  • 1 12 ounce package fully cooked turkey meatballs, quartered
  • 2 9 ounce packages light four- cheese ravioli (such as Buitoni)
  • 1 8 ounce bag 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 ½ cup sauce over bottom.

In a large nonstick saute pan, heat oil over medium heat. Add zucchini 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, zucchini, meatballs, sauce and cheese. Cover with foil.

Bake at 375° for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.

Makes 8 servings

Source : Family Circle

This was a nice, quick alternative to regular lasagna. I also enjoyed the added benefit of not needing to cut it up for each of the younger kids. The small raviolis were easy for them to handle on their own.

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