This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.
Source: Good House Keeping
2 medium (about 1 pound total) zucchini, cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.
Heat a large pot 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; drain.
Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.
In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, 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.
Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper
Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.