158 down : 207 to go

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.

Advertisements
This entry was posted in Pasta and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s