Lunch: Ravioli and Zucchini Lasagna

For a change of pace, we've replaced standard lasagna noodles with cheese-filled ravioli. Let this dish cool for five to 10 minutes before serving to ensure proper slicing.

This recipe includes superfoods such as:

Basil

Health benefits of Ravioli and Zucchini Lasagna

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 medium zucchini
1 package frozen large cheese ravioli
3 tsp. olive oil
1 small onion
8 oz. lean ground beef
1 jar tomato-basil sauce
1 c. shredded part-skim mozzarella cheese
1/4 c. freshly grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F. 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 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top.
Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. 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, then half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

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