Ravioli 'n Veggie Lasagna - Kraft Recipes Top
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Ravioli 'n Veggie Lasagna

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Make It

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  • 1.) Boil ravioli over stovetop. Meanwhile chop up squash, zucchini, mushrooms, and onion. Spread tomato sauce thinly on the inside of a large baking dish.
  • 2.) Preheat the oven to 350°F. After raviolis are done, set to side in a bowl and boil just enough lasagna pasta strips to cover the inside of the baking dish once. While that's going on, toss the chopped veggies in a big ol' pan with the oil and garlic. Saute them until they look, well, done (taste one, that's how I figure it out). By that time, the lasagna should be nice and floppy.
  • 3.) Here we go: Now that all the ingredients are ready, layer them in the baking dish in this order: lasagna strips, cottage cheese, veggies, more sauce, ravioli, sauce, shredded cheese.
  • 4.) Pop it in the oven for about 20 minutes. Eat it!

Special Equipment Needed


I am 21 and this is the first experimental thing I have made. My friends (predominantly meat eaters) tore it up! Went great with some French bread, salad, and of course, beer. I hope you like it as much as they did (or pretended to). Good luck with the somewhat vague directions.

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