Since fall and cooler weather are right around the corner, we decided to revisit a comfort food for this first day of September. Even though it is technically still summer, and this is a holiday week-end, put this one in your file to make later this month. This is one of our favorite recipes, and we have made it over and over. Be sure to put this one in your rotation.
*****
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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipeshttp://the2seasons.com/?p=36019
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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://the2seasons.com/?p=36019
What a good substitute for Lasagna and I look forward to trying it. I have been make spinach lasagna for many years and truly believe every cook ought to have really good meatless dishes that are favorites. I have been eating grilled vegetables in salads and vegetable sandwiches all summer with adding chicken and fish for variety. I am looking forward to menus are cooler weather. Lunch today is Squash Soup, which I developed last year– thanks to Julia and Ina.