Summer Vegetable-and-Ravioli Lasagna Skillet
Quick Caesar Salad
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 marinara sauce
- 1½ lb multicolored heirloom tomatoes, sliced
- ½ (8-oz) ball fresh mozzarella cheese, thinly sliced
- 1 Tbsp 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
- 2 (14-oz) pkg Caesar salad kits
Side Dish Instructions
- Prepare salads according to package directions.
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