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
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. Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.
- 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. 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. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes, before serving.
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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. Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.
- 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. 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. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes, before serving.
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