Ravioli Lasagna, Veggie Style!
By: Kecia’s Flavor Breakthrough!
I know… I know… I talk about making my own, from scratch, minimally processed, I know… Sometimes I need a short cut, too! Tonight is that night! I really want easy and I don’t know about you, but I really like the ravioli and tortellini I find in the refrigerator sections sometimes. It just is so easy and versatile! I have some that I bought over the weekend and I am trying to make more veggie packed main courses! So this will be perfect! Quick, yummy, cheesy and Veggie good!!
Prep Time: 15 Cook Time: 30
- 1 large package cheese ravioli, uncooked
- 1 large zucchini, thinly sliced
- 1 onion, thinly sliced
- 1 bell pepper, thinly slices
- 1 cup broccoli florets
- 2 cups baby spinach, julienned
- 2 tomatoes, thinly sliced
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/4 cup shredded parm
Preheat oven to 400°F
Spray medium casserole dish with nonstick spray. Spoon a little sauce on the bottom, make a layer of the ravioli.
Top with some zucchini, onion, pepper, broccoli, spinach, tomatoes.
Some more sauce and a little of the mozzarella cheese. Repeat until you are out of the ravioli (making that the top layer). Pour the rest of the sauce over the top.
Bake in the oven for 20 – 30 minutes or until hot and bubbly.
Top with more mozzarella and the parmesan.
Put back in oven for an additional 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.