Ravioli and Zucchini Lasagna


  • ¼ cup(s) freshly grated Parmesan cheese
  • 1 cup(s) shredded part-skim mozzarella cheese
  • 1 jar(s) (26 ounces) tomato-basil sauce
  • 8 ounce(s) lean ground beef, 90% fat free
  • 1 small onion, chopped
  • 3 teaspoon(s) olive oil
  • 1 package(s) (26 ounces) frozen large cheese ravioli
  • + 1 more ingredients
    • 2 medium (about 1 pound total) zucchini, cut lengthwise into ¼-inch-thick slices

1. Preheat oven to 375 degrees F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish. 2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return wa...

View full recipe at SpringPad


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