Ravioli & Zucchini Lasagna: A Summer Garden Dream

There are certain dishes that, when they grace your table, feel like a warm hug from the kitchen. For me, this Ravioli and Zucchini Lasagna is one of those culinary embraces. I vividly remember one late August evening, the kind where the sun still holds its warmth well past dinnertime. My garden, a veritable explosion of summer bounty, was overflowing with zucchini, each squash promising tender, delicious potential. It was during this peak harvest that I stumbled upon a gem – a recipe that promised to transform these prolific green beauties, alongside convenient cheese ravioli, into a layered masterpiece. The thought of such a delightful combination, bridging the simplicity of fresh produce with the comforting embrace of pasta and cheese, was irresistible. It felt like destiny, a perfect marriage of garden abundance and weeknight practicality.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 1 (2-quart) baking dish
• Dietary Type: Contains Dairy, Contains Gluten, Contains Meat

Ingredients

Here’s what you’ll need to bring this delightful lasagna to life:

• 2 medium zucchini, about 1 pound total, sliced lengthwise into 1/4-inch-thick slices
• 1 (26-ounce) package frozen large cheese ravioli
• 3 teaspoons olive oil, divided
• 1 small onion, chopped
• 8 ounces lean ground beef (90% fat free)
• 1 (26-ounce) jar tomato and basil pasta sauce
• 1 cup shredded 2% mozzarella cheese
• 1/4 cup lowfat Parmesan cheese

Equipment Needed

• Large pot or Dutch oven
• Tongs or slotted spoon
• Cookie sheet
• Paper towels
• 2-quart ceramic baking dish
• 3-quart saucepan
• Oven

Instructions

Let’s get cooking! This recipe is designed for both ease and delicious results.

1. Preheat your oven to 375°F (190°C). This is your foundation for a perfectly baked lasagna.
2. Prepare the zucchini: Line a cookie sheet with paper towels. This step is crucial for absorbing excess moisture from the zucchini, preventing a watery lasagna. Grease your 2-quart ceramic baking dish; set it aside.
3. Blanch the zucchini: Heat a large pot of water to boiling over high heat. Add the zucchini slices and cook for 5 minutes. Using tongs or a slotted spoon, carefully remove the zucchini from the boiling water and place them on the prepared cookie sheet to drain.
4. Cook the ravioli: Return the water in the large pot to a rolling boil. Add the frozen cheese ravioli and cook until the ravioli float to the top. This indicates they are cooked through.
5. Prepare the meat sauce: While the ravioli are cooking, heat 2 teaspoons of olive oil in a 3-quart saucepan over medium heat. Add the chopped onion and cook for 8 to 10 minutes, or until the onion is tender and lightly browned. Transfer the cooked onion to a small bowl.
6. Brown the beef: In the same saucepan, add the remaining 1 teaspoon of olive oil. Add the lean ground beef and cook over medium-high heat for 3 to 4 minutes, or until the beef is thoroughly browned. Use the side of your spoon to break up the meat as it cooks.
7. Combine the sauce: Stir the tomato and basil pasta sauce and the cooked onion into the browned beef in the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Drain the ravioli: Once the ravioli have floated to the top, carefully drain them from the boiling water.
9. Combine ravioli and sauce: Return the drained ravioli to the saucepot. Add the meat sauce to the ravioli and stir gently until everything is well combined.
10. Assemble the lasagna: In the prepared baking dish, arrange half of the zucchini slices in an even layer. This forms the base of your delicious layers.
11. Add the ravioli layer: Top the zucchini with half of the ravioli and meat sauce mixture.
12. Add the cheese layer: Sprinkle half of the shredded mozzarella cheese and half of the Parmesan cheese over the ravioli.
13. Repeat the layers: Repeat the layering process with the remaining zucchini, ravioli and meat sauce mixture, mozzarella cheese, and Parmesan cheese. You should have a beautifully layered dish.
14. Bake the lasagna: Bake for 20 minutes, or until the lasagna is hot in the center and golden and bubbly on top. The aroma will fill your kitchen as it bakes!

Expert Tips & Tricks

• Moisture Control is Key: The paper towel lining on the cookie sheet is a simple yet effective way to draw out excess water from the blanched zucchini. This ensures your lasagna won’t be watery.
• Don’t Overcook the Ravioli: Since the ravioli will continue to cook in the oven, it’s better to undercook them slightly when boiling. They should be just al dente.
• Sauce Consistency: If your tomato sauce seems a bit thick, you can add a splash of water or vegetable broth to loosen it before combining with the beef and onions.
• Make it Ahead: You can assemble this lasagna a day in advance and store it, covered, in the refrigerator. You may need to add a few extra minutes to the baking time if baking from cold.

Serving & Storage Suggestions

This Ravioli and Zucchini Lasagna is a meal in itself, but it pairs beautifully with a crisp green salad dressed with a light vinaigrette. Fresh basil leaves, torn over the top just before serving, add a burst of fragrant color.

Leftovers can be stored, covered, in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or cover the entire baking dish with foil and bake at 350°F (175°C) until heated through. Freezing is also an option; wrap the cooled lasagna tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20 g	26%
Saturated Fat	8 g	40%
Cholesterol	75 mg	25%
Sodium	950 mg	41%
Total Carbohydrate	45 g	16%
Dietary Fiber	5 g	18%
Sugars	10 g	11%
Protein	25 g	50%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Delight: For a vegetarian version, simply omit the ground beef and increase the amount of cheese, or consider adding sautéed mushrooms or spinach to the sauce.
• Gluten-Free Option: Use gluten-free ravioli and ensure your pasta sauce is also gluten-free.
• Spicy Kick: Add a pinch of red pepper flakes to the meat sauce for a touch of heat.
• Different Veggies: While zucchini is the star here, you could also incorporate thinly sliced yellow squash or eggplant, blanched similarly.

FAQs

Q: Why do I need to blanch the zucchini first?
A: Blanching softens the zucchini slightly and helps to release some of its moisture, preventing your lasagna from becoming waterlogged.

Q: Can I use fresh ravioli instead of frozen?
A: Yes, you can use fresh ravioli. You will likely need to adjust the cooking time as fresh pasta cooks much faster. Watch them closely, as they will cook in just a few minutes.

Q: My lasagna seems a bit dry. What can I do?
A: Ensure you’re using the full jar of sauce and that the sauce is well distributed throughout the ravioli layer. If you often find your lasagna dry, you might consider adding a bit more sauce or a thin layer of marinara on the bottom before the zucchini.

Q: Can I make this without ground beef?
A: Absolutely! You can omit the beef entirely, or substitute it with crumbled Italian sausage (mild or spicy) for added flavor.

Q: How can I tell if the lasagna is done?
A: The lasagna is ready when the center is hot and bubbling, and the cheese on top is melted, golden, and slightly browned. A knife inserted into the center should come out hot.

Final Thoughts

This Ravioli and Zucchini Lasagna is more than just a recipe; it’s an invitation to savor the best of summer, captured in a comforting, layered dish. It’s proof that simple ingredients, treated with care, can create something truly extraordinary. I encourage you to try it, especially when your garden is bursting with zucchini. It’s a dish that’s perfect for a family dinner, a potluck, or simply a cozy night in. Gather your ingredients, follow these steps, and prepare to be delighted. I’d love to hear about your creations and any personal touches you add!