Ravioli Zucchini Lasagna
Ravioli Zucchini Lasagna is a mouthwatering twist on classic comfort food, blending layers of tender zucchini ribbons, cheesy ravioli, and rich marinara sauce into a low-carb, flavor-packed casserole. Perfect for busy weeknights or special gatherings, this recipe is loaded with a creamy ricotta mixture, gooey mozzarella, and savory Parmesan, creating an irresistibly cheesy bite in every forkful. By replacing traditional lasagna noodles with zucchini slices, this dish becomes lighter yet just as satisfying, while the shortcut of using store-bought ravioli adds a convenient, time-saving element. Ready in just one hour and topped with fresh basil for a fragrant finish, this family-friendly recipe is an easy, crowd-pleasing dinner that delivers big on flavor and comfort.
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Recipe Information
Ingredients
- 3 medium zucchini
- 16 oz cheese ravioli
- 24 oz marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 unit large egg
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 bottle olive oil spray
- 3 leaves fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, thinly slice the zucchini lengthwise into ribbons, about 1/8-inch thick. Lay them out on a clean kitchen towel and sprinkle lightly with salt to draw out moisture. Let them sit for 10 minutes, then pat dry with another towel.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined and set aside.
Spray a 9x13-inch baking dish with olive oil spray.
Spread 1/2 cup of marinara sauce evenly on the bottom of the baking dish.
Lay a single layer of zucchini slices across the sauce, slightly overlapping the edges.
Top the zucchini layer with half of the cheese mixture and spread it evenly.
Place half of the cheese ravioli in a single layer over the ricotta mixture.
Pour 1 cup of marinara sauce over the ravioli and spread it out evenly.
Repeat the layers: another layer of zucchini slices, the remaining cheese mixture, the rest of the ravioli, and another cup of marinara sauce.
Finish with a final layer of zucchini and the remaining marinara sauce. Top with the remaining 1 cup of shredded mozzarella.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Garnish with fresh basil leaves if desired, and enjoy!
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.5 g | 449% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.6 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3602 mg | 277% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
