Summer veggie ravioli lasagna
7
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
This unique take on lasagna uses cheese ravioli in place of lasagna noodles for easier prep and more cheesy, savory goodness. Layered with the ravioli is a chunky veggie mixture that’s basically a roasted ratatouille—a combination of eggplant, zucchini, onion, bell pepper, tomatoes, and garlic that cooks until the vegetables are browned and softened, with concentrated flavor. You don’t need to boil the ravioli before assembling the lasagna. Simply thaw it, and no worries if you forget to do so; simply let it sit out as the vegetables roast (it’s fine if it’s still partially frozen).
Ingredients
Cooking spray
4 spray(s)
Eggplant
3 cup(s), cubed
Uncooked zucchini
2 medium
Uncooked onion
1 medium
Yellow bell pepper
1 medium
Italian seasoning
2 tsp
Grape tomatoes
4 cup(s)
Garlic
5 clove(s)
Kosher salt
1½ tsp
Crushed red pepper flakes
½ tsp
Frozen cheese ravioli without sauce
1½ pound(s)
Shredded part skim mozzarella cheese
1½ cup(s)
Instructions
1
Preheat the oven to 425°F. Coat a large sheet pan with cooking spray. Arrange the eggplant, zucchini, onion, and bell pepper on the pan; sprinkle with the Italian seasoning and toss well to combine. Roast until the vegetables are softened and browned, about 30 minutes.
2
Remove the pan from the oven. Add the tomatoes and garlic; sprinkle with the salt and pepper flakes and stir gently to combine. Roast until the tomatoes are softened, about 15 minutes.
3
Reduce the oven temperature to 375°F. Coat a 13 x 9–inch baking dish with cooking spray. Arrange half of the ravioli in the bottom of the baking dish (it’s ok if some of it overlaps). Spoon half of the vegetable mixture evenly over the ravioli. Top with the remaining ravioli and vegetable mixture. Sprinkle evenly with the cheese. Cook, uncovered, until the cheese is melted and bubbly, about 30 minutes.
4
Serving size: one-eighth of lasagna
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