Making lasagna doesn’t have to be an all day event if you use fresh ravioli as your pasta. My ravioli and squash lasagna come with ravioli that is already stuffed with a ricotta cheese filling and by using the spinach and cheese filled pasta, you are getting another veggie into the dish. Use your favorite jarred pasta sauce (Mine is Rao’s Homemade Marinara.) Better yet, try my really easy and basic Marinara Sauce to make it special. Everyone loves this dish and I always feel good serving it since I’m adding layers of veggies to the mix. You don’t have to precook the ravioli or the veggies. They’ll cook right in the tomato sauce. For easy clean up, making it in a tin foil tray and throw it out when the food is gone. (That won’t take long on this one!)
To get started, preheat the oven to 350 degrees F. Spray a 10 x 13 inch baking pan or casserole dish with cooking spray. Put about 1/2 cup of the sauce on the bottom of the pan.
Top the sauce with a layer of the ravioli. You want the ravioli laying right next to each other creating a blanket of pasta over the entire bottom of the tray.
Then, add a layer of the zucchini/yellow squash slices – salt and pepper the veggies, top
with more sauce, sprinkle half the parmesan cheese on top and put half the mozzarella slices and half the basil leaves on top of that. Top with a little more sauce.
Add a second layer of Ravioli, then zucchini/squash slices sprinkled with salt and pepper, more sauce and finish with the cheeses.
Spray a large piece of tin foil with cooking spray and place that side down over pan and cover. (This will keep the cheese from sticking to the foil.) Place the pan in the oven for 45 minutes. Then uncover the pan and cook another 15 minutes until the veggies and pasta are cooked through and the cheese is melted and bubbling. If you like a lightly browned top, place under the broiler for about two minutes.
Serve the “lasagna” topped with freshly torn basil leaves and with more Parmesan on the side. Enjoy!
Do you like Italian food? Trying to get in more vegetables? If so, be sure to try some of my favorite Italian inspired dishes that emphasize the veggies.
Zucchini and Mushroom Meatballs
Zucchini Zoodles with Shrimp Scampi
Spaghetti Squash with Seafood Marinara
Italian Turkey Zucchini Canoes
Crispy Eggplant Parmesan Slices
Ravioli and Squash “Lasagna”
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 14 Oz. Packages of fresh spinach and cheese ravioli
- 1 Zucchini, sliced in ¼ inch slices
- 1 Yellow squash, sliced in ¼ inch slices
- 4 Cups Marinara Sauce, homemade or a 32 Oz. jar of your favorite sauce
- ¼ Cup Freshly grated Parmesan cheese
- ½ Lb. Fresh, sliced Mozzarella cheese
- ¼ Cup Fresh Basil leaves, torn
- Salt & pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 350 degrees.
- Spray a 10 x 13 inch baking pan or casserole dish with cooking spray. Put about 1/2 cup of the sauce on the bottom of the pan.
- Top the sauce with a layer of the ravioli, then a layer of thezucchini/yellow squash slices – salt and pepper the veggies, topwith more sauce, sprinkle half the parmesan cheese on top andput half the mozzarella slices and half the basil leaves on top ofthat. Top with a little more sauce.
- Add a second layer of Ravioli, then zucchini/squash slices sprinkled with salt and pepper, more sauce and finish with the cheeses.
- Spray a large piece of tin foil with cooking spray and place that side down over pan and cover. (This will keep the cheese from sticking to the foil.) Place the pan in the oven for 45 minutes. Then uncover the pan and cook another 15 minutes until the veggies and pasta are cooked through and the cheese is melted and bubbling. If you like a lightly browned top, place under the broiler for about two minutes.
- Serve the “lasagna” topped with freshly torn basil leaves and with more Parmesan on the side. Enjoy!
