Ravioli "Lasagna"

Ravioli "Lasagna"
Makes 8
Prep 15 m
Bake 40 m
Cook 5 m



  1. 1 of 4 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. 2 of 4 In a large nonstick saute pan, heat oil over medium heat. Add zucchini, mushrooms and Italian seasoning. Cook, stirring, 5 minutes.
  3. 3 of 4 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. 4 of 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: 27 g pro., 450 kcal cal., 5 g fiber, 927 mg sodium, 77 mg chol., 7 g sat. fat, 47 g carb., 18 g Fat, total