Ravioli and Zucchini Lasagna 2 medium zucchini (about 1 lb. total) cut lengthwise into ¼ inch thick slices 1 26-oz. pkg. frozen large cheese ravioli 3 tsp olive oil 1 small onion, chopped 8 oz. lean ground beef 1 26-oz. jar tomato basil sauce 1 c. shredded part skim mozzarella cheese ¼ c. Parmesan cheese
Preheat oven to dg375. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook five minutes. Remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top of the water. Meanwhile in 3-quart saucepan heat 2 teaspoons oil over medium heat. Add onion and cook 8-10 minutes. Transfer to small bowl. In same saucepan in remaining oil cook beef 3-4 minutes until browned. Stir in tomato sauce and onion. Heat to boiling. Drain ravioli. Return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined. In prepared baking dish arrange half of zucchini. Top with half of ravioli, mozzarella, parmesan. Repeat layers. Bake 20 minutes or until hot in center and goldenbubbly on top. Source Good Housekeeping Enjoy! Sherri --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
