Ravioli Lasagna

Another hot cheesy baked dish for fall! My friend Carol shared this recipe with me years ago, and it's been a standby ever since for an easy lasagna substitute. Ravioli takes the place of lasagna noodles and meat, and the liquid from fresh vegetables plus some seasoning replaces a heavy sauce.

You can use frozen or fresh ravioli - I like using fresh because it tends to come with more interesting fillings.

Mmm so gooey. And really not that much cheese is involved.

Ravioli Lasagna

1 lb ravioli, frozen or fresh
2 small zucchini
4 plum tomatoes, thinly sliced
2 Tbsp olive oil
1/3 cup fresh basil
8 oz shredded cheese (I use a mix of mozzarella and parmesan)
salt, pepper, garlic powder, oregano to taste

Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Remove zucchini with a slotted spoon, set aside. Drain ravioli.

In 2-quart square baking dish layer half the tomato slices and drizzle with 1 Tbsp (or less) olive oil. Sprinkle half the fresh basil and then add a layer of ravioli, shredded cheese, and zucchini slices. Top with seasonings - a dash of salt, ground pepper, garlic powder, and dried oregano, or whatever you like - and repeat all the layers. At the very top add a little more cheese.

Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. Put under the broiler for a minute to crisp the top. Let it rest for at least 15 minutes before serving. (It will probably fall apart a little anyway; just go with it.)

This is excellent leftover and reheated, and tends to hold together better the next day.


  1. This is the first thing I made in the new apartment.

  2. This is a great idea. Definitely going to try it.


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