Summer Vegetable-and-Ravioli Lasagna Skillet
Spicy Lemon-Roasted Broccoli
Ingredients
- 1 (1½-lb) pkg sliced zucchini, yellow squash, and onion medley
- 1 Tbsp jarred minced garlic
- 2 Tbsp olive oil
- 2 (10-oz) pkg refrigerated spinach-ricotta ravioli (such as Giovanni Rana)
- 1 (24-oz) jar all-natural marinara sauce (such as Rao's)
- 1½ lb multicolored heirloom tomatoes, sliced
- ½ (8-oz) ball fresh mozzarella cheese, thinly sliced
- 1 Tbsp small fresh basil leaves
Instructions
- Cook zucchini medley and garlic in hot oil in a large nonstick skillet over medium heat 6 to 8 minutes or until tender. Top with ravioli in a single layer; pour sauce over ravioli.
- Arrange tomatoes and mozzarella alternately over marinara sauce; cover and cook 4 to 6 minutes or until ravioli is done and cheese is melted. Sprinkle with basil.
Side Dish Ingredients
- 1 (2-lb) head broccoli, cut into 3-inch-long spears
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp jarred minced garlic
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of roasting.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
457
|
94
|
551
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 44 | 11 | 55 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 910 | 210 | 1120 |
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