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Ravioli "Lasagna"

Ravioli "Lasagna"

Nutrition Facts
  • cal. (kcal) 450
Ravioli
  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 40 mins at 375°F
  • Cook: 5 mins
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by 2 people
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Ingredients

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  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 26 - ounce jar low-sodium pasta sauce
  • 1 tablespoon olive oil
  • 2 small zucchini (3/4 pound total), trimmed and cut into half moons
  • 2 cups mushrooms, trimmed and quartered (from 10-ounce package)
  • 1/2 teaspoon Italian seasoning
  • 1 12 - ounce package fully cooked turkey meatballs, quartered
  • 2 9 - ounce packages light four- cheese ravioli (such as Buitoni)
  • 1 8 - ounce bag shredded part-skim mozzarella

Directions

  1. Heat oven to 375 F. In bowl, stir salt, pepper and sauce. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Ladle 1/2 cup sauce over bottom.
  2. In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
  3. Scatter a third of the meatball pieces over sauce on bottom of pan. Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces. Top with remaining ravioli, vegetables, meatballs, sauce and cheese. Cover with foil.
  4. Bake at 375 F for 30 minutes. Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.

Nutrition Information for Ravioli "Lasagna"

Servings Per Recipe: 8
PER SERVING: 450 cal., 18 g total fat (7 g sat. fat), 77 mg chol., 927 mg sodium, 47 g carb. (5 g fiber), 27 g pro.

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