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Ravioli 'n Veggie Lasagna

Ravioli 'n Veggie Lasagna

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 big package ravioli (cheese or spinach stuffed)
3 yellow squash
2 zucchini
6 mushrooms
1 purple onion
2 jars tomato sauce of choice
1 box lasagna pasta
Olive oil (just enough to saute veggies in)
Minced garlic (jarred or do-it-yourself, just enough to fill a spoon)
1 container Breakstone's Cottage Cheese
1 big bag shredded cheese (mozzarella, cheddar, ect.)
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Let's Make It
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!
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