Refrigerated ravioli offers a fun twist to classic lasagna that’s ready in 1/3 the time – no need to pre-boil pasta or bake for an hour. Truly, a simple weeknight comfort food your family will love, loaded with veggies.
1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
1 can (6 oz.) Contadina® Tomato Paste
1 1/4 cups water
1 tsp. dried oregano
2 Tbsp. olive oil, divided
1 cup diced onion
3 cloves garlic, minced
1 large zucchini, halved lengthwise and sliced into ¼-inch pieces (about 2 cups)
2 cups shredded bagged carrots or carrots, diced into 1/4-inch pieces
1 pkg. (20 oz.) refrigerated cheese ravioli, uncooked
2 cups packed baby spinach, coarsely chopped
3 cups (12 oz.) shredded mozzarella cheese, divided
Chopped fresh basil, optional garnish
Stir together diced tomatoes, tomato paste, water and oregano in a medium non-reactive bowl; set aside.
Heat 1 Tbsp. oil in a 3-inch deep 10-inch wide skillet or a 2-inch deep 12-inch wide skillet over medium-high heat; add onion and garlic and cook 3 to 4 minutes until onion is softened. Add to bowl with tomato mixture; mix well.
In same skillet heat remaining 1 Tbsp. oil; add zucchini and carrots. Cook about 5 minutes over medium-high until zucchini is slightly softened. Arrange the vegetables in an even layer; ladle 1 1/2 cups sauce over vegetables. Arrange half of ravioli evenly over sauce. Layer the following ingredients in order over the ravioli: 1 cup sauce, 1 1/2 cups cheese, spinach, remaining ravioli. Lightly press down over surface of ravioli. Top with remaining sauce and cheese.
Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat; let stand 10 minutes. Sprinkle with basil before serving, if desired.
VARIATION: To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese, by heaping tablespoon, over lasagna after first 10 minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.