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Photo of Summer veggie ravioli lasagna by WW

Summer veggie ravioli lasagna

7
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
This unique take on lasagna uses cheese ravioli in place of lasagna noodles for easier prep and more cheesy, savory goodness. Layered with the ravioli is a chunky veggie mixture that’s basically a roasted ratatouille—a combination of eggplant, zucchini, onion, bell pepper, tomatoes, and garlic that cooks until the vegetables are browned and softened, with concentrated flavor. You don’t need to boil the ravioli before assembling the lasagna. Simply thaw it, and no worries if you forget to do so; simply let it sit out as the vegetables roast (it’s fine if it’s still partially frozen).

Ingredients

Cooking spray

4 spray(s)

Eggplant

3 cup(s), cubed

Uncooked zucchini

2 medium, chopped

Uncooked onion

1 medium, chopped

Yellow bell pepper

1 medium, chopped

Italian seasoning

2 tsp

Grape tomatoes

4 cup(s), halved

Garlic

5 clove(s), thinly sliced

Kosher salt

1½ tsp

Crushed red pepper flakes

½ tsp

Frozen cheese ravioli without sauce

1½ pound(s), thawed

Shredded part skim mozzarella cheese

1½ cup(s)

Instructions

  1. Preheat the oven to 425°F. Coat a large sheet pan with cooking spray. Arrange the eggplant, zucchini, onion, and bell pepper on the pan; sprinkle with the Italian seasoning and toss well to combine. Roast until the vegetables are softened and browned, about 30 minutes.
  2. Remove the pan from the oven. Add the tomatoes and garlic; sprinkle with the salt and pepper flakes and stir gently to combine. Roast until the tomatoes are softened, about 15 minutes.
  3. Reduce the oven temperature to 375°F. Coat a 13 x 9–inch baking dish with cooking spray. Arrange half of the ravioli in the bottom of the baking dish (it’s ok if some of it overlaps). Spoon half of the vegetable mixture evenly over the ravioli. Top with the remaining ravioli and vegetable mixture. Sprinkle evenly with the cheese. Cook, uncovered, until the cheese is melted and bubbly, about 30 minutes.
  4. Serving size: one-eighth of lasagna

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