- cal. (kcal) 450
- Makes: 8 servings
- Prep: 15 mins
- Bake: 40 mins at 375°F
- Cook: 5 mins
low-sodium pasta sauce
zucchini (3/4 pound total), trimmed and cut into half moons
mushrooms, trimmed and quartered (from 10-ounce package)
fully cooked turkey meatballs, quartered
light four- cheese ravioli (such as Buitoni)
shredded part-skim mozzarella
- 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.
- In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
- 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.
- 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.