Friday, July 6, 2012

Ravioli and Zucchini Lasagna

This meal was a great way to sneak a little more green into our diet.  I loved even more how it used one pan over and over again so there were less dishes to do when we were done.  Joe was so worried that this would be terrible because of the zucchini, but in the end he ate 4 portions.  Ha Ha – I guess he didn’t mind the taste!zrl1

  • 2 medium zucchini, cut lengthwise in 1/4 inch thick slices
  • 26 oz package of frozen large cheese ravioli
  • 1 small onion, chopped
  • 1/2 pound ground beef
  • 26 oz jar pasta sauce
  • 8 ounce package shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese



Preheat oven to 375.  Lay paper towels on a cookie sheet.  Bring a large pot of water to a boil.  Add the zucchini, then cover and reduce the heat to medium-high.  Cook for 5 minutes then remove the zucchini with tongs and place on the cookie sheet to drain.


Return water to a boil and add the ravioli, then reduce the heat to low and cook for 5 minutes then drain.


Cook the onion and beef in the same large skillet until browned, then drain.  Cook the sauce by heating it to boiling.


Fold the ravioli into the sauce.


In a greased baking dish arrange 1/2 zucchini, 1/2 pasta-meat sauce, 1/2 mozzarella, and 1/2 parmesan then repeat the layers.


Bake 20 minutes until bubbling on top.  Let rest for 5 – 10 minutes before serving.


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