Ravioli Vegetable Lasagna

If you have never made one of our recipes, that streak might end today.   I found this ravioli vegetable lasagna in Paula Deen’s magazine, and it is delicious.  I made it for some out of town company, and they loved it as much as I did.  Now, this is a veggie dish, but you could easily add ground beef to the marinara sauce, if necessary.  That being said, this is a hearty, filling casserole that will fill you up and satisfy those taste buds even without meat.  This ravioli vegetable lasagna makes a lot and could easily feed a crowd.  I cut the recipe in half and still had enough for dinner one evening and leftovers the next day.

 

Ravioli Vegetable Lasagna

Ravioli Vegetable Lasagna

Ingredients

  • 2 tablespoons olive oil
  • 2 medium zucchini, sliced 1/4 inch thick
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1 (16 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1 (28 ounce) jar marinara sauce, divided
  • 1 (24 ounce) package fresh or frozen cheese ravioli
  • 1 (16 ounce) package shredded mozzarella cheese

Instructions

  1. 1. Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.
  2. 2. In a large skillet, heat oil over medium heat. Add zucchini, mushrooms, bell pepper, and garlic; cook until tender; about 8 minutes. Drain well.
  3. 3. In a large bowl, combine spinach, ricotta, egg, Italian seasoning, and salt. Pour 1/2 cup marinara sauce into prepared dish, and top with half of ravioli. Spread spinach mixture, then a layer of the vegetables, and top with remaining ravioli. Pour remaining marinara sauce onto ravioli, and sprinkle with mozzarella.
  4. 4. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes, before serving.
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Ravioli Vegetable Lasagna - The 2 Seasons

Enjoy this delicious take on a traditional dish.  Thank you for stopping in.

Take care.