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triple-tested at the Good Housekeeping Research Institute
For a change of pace, we've replaced standard lasagna noodles with cheese-filled ravioli. Let this dish cool for five to 10 minutes before serving to ensure proper slicing.
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Nutritional Information

Calories455
Total Fat20g
Saturated Fat10g
Cholesterol64mg
Sodium925mg
Total Carbohydrate41g
Dietary Fiber4g
Sugars--
Protein29g
Calcium--
ravioli zucchini lasagna recipe
Cheryl Zibisky
Serves: 6
Total Time: 40 min
Prep Time: 20 min
Cook Time: 20 min
Oven Temp: 375
Ingredients
U.S.MetricConversion chart
2medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices
1package(s) (26 ounces) frozen large cheese ravioli
3teaspoon(s) olive oil
1small onion, chopped
8ounce(s) lean ground beef, 90% fat free electric ac motor
1jar(s) (26 ounces) tomato-basil sauce
1cup(s) shredded part-skim mozzarella cheese
1/4 cup(s) freshly grated Parmesan cheese
Directions
Preheat oven to 375 degrees F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
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 top.
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.
Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot ielts hong kong and stir until combined.
In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.th Parmesan.usekeeping