Summer Vegetable-and-Ravioli Lasagna Skillet
Ingredients
- 1 (12-oz) pkg sliced zucchini, yellow squash, and onion medley
- ½ Tbsp jarred minced garlic
- 1 Tbsp olive oil
- 1 (10-oz) pkg refrigerated spinach-ricotta ravioli (such as Giovanni Rana)
- ½ (24-oz) jar all-natural marinara sauce (such as Rao's)
- ¾ lb multicolored heirloom tomatoes, sliced
- 2 oz 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.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
458
|
458
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 15 | 15 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 910 | 910 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
