Recipe Box, Summer Corn & Zucchini Lasagna
I have a recipe for Summer Stuffed Pasta Shells
on my recipe bucket list this month,
but I decided to make a slightly different pasta dish
that is easier than stuffing the shells~
A “lazy” lasagna that is made with ravioli and layers of vegetables
There is no boiling pasta,
and no making a filling and stuffing shells,
it’s just a quick saute of the vegetables,
layering of ingredients, and baking
This is very similar to the Chicken Parmesan Pasta Bake I made recently,
but this time I used Spinach and Ricotta Ravioli,
and added corn and zucchini
I did use rotisserie chicken
but you can definitely make this meatless,
just add more corn and zucchini
Cut the corn from the cobs, dice the zucchini,
and saute it with butter and olive oil
Cook until zucchini has softened, add onion and garlic and season
Put 1/3 of the sauce in the bottom of a large casserole dish
Top with half of the ravioli
Next 1/2 of the chicken
Then half of the corn and zucchini
Top with half of the cheeses
Repeat layers by adding another 1/3 of the sauce
And end with the cheese layered on top of the sauce this time
Cover with foil and put the dish in the refrigerator for 3 hours
or up to 24 hours before baking
When it’s time to bake, loosen foil
and bake at 350 degrees F for 30 minutes,
then uncover and continue baking for 15-25 minutes until bubbling
Serve and enjoy!
Summer Corn & Zucchini Lasagna
Equipment
- 1 large casserole dish
- aluminum foil
Ingredients
- 20 oz. Spinach & Ricotta refrigerated Ravioli I used Rana
- 4 cups Marinara sauce
- 3 ears corn on the cob*
- 1 large zucchini*
- 3 cups cooked chicken, chopped optional
- 1 tsp easy onion
- 1 tsp minced garlic
- 2 cups grated Mozzarella cheese I used Kraft Creamy Melt
- 1 cup grated Italian cheese blend, or Parmesan cheese
- 1 Tbsp butter
- 1 Tbsp olive oil
- salt and pepper
Instructions
- Dice zucchini and put into a large skillet with olive oil and butter
- Cut corn from the cob and add it to zucchini
- Add minced onion
- Season with salt and pepper
- Cook over medium high heat until zucchini has softened and is done. Stir in garlic and cook 1 more minute. Set aside
- Put 1/3 of sauce in the bottom of casserole dish
- Top with 1/2 of the ravioli
- Top with 1/2 of the chicken
- Top with 1/2 of the corn and zucchini
- Top with 1/2 of the Mozzarella cheese
- Repeat layers
- When you get to the cheese layer, add the remaining sauce first and place remaining Mozzarella and the Italian blend cheese on top of the sauce
- Cover with foil and refrigerate for 3-24 hours**
- Loosen foil and bake at 350 degrees F for 30 minutes. Uncover and continue baking for 15-25 minutes until bubbling
- Serves 4-6
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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I love all these things and happen to have three ears of fresh corn in my kitchen right now! Dinner time!
Thanks Leslie Anne, a great dump and go dinner!
That looks super cheesy and delicious!
Thanks Angie, we ate it 2 nights in a row!
I love fresh ingredients and especially corn, which is my favorite summer vegetable. 🌽🥒🌽 Jenna, this looks delicious and who doesn’t like a one dish dinner?! Thank you for sharing and Happy Thursday and try to stay cool over the next days!!
Thanks Pam, I love to fix dinners like this earlier in the day so all I have to do is put it in the oven later~
You had me at corn and zucchini. I love lasagna, have had lots of vegetable lasagna in the past, but nothing like this combination. It does sound easy, and delicious. I’m saving this recipe to try later on in the summer. I wish I could successfully grow zucchini, but I have no luck there. Surprising, I know, considering everybody seems to be able to grow bushel of it. Not me. And I love it.
Thank you Pattie, I love to make easy casseroles like this. Not having to cook the pasta first is a game changer!
I think this might be a good dish for me to have on hand frozen for evenings when “my chef” is too tired to cook. Any thoughts on that, Jenna?
I’ve never frozen a casserole like this so I’m not sure…maybe it should be cooked first, then frozen…let me know if you try it.
Great meal – pinned. I love how find all the shortcuts to cookies and share them!
Thank you Rita, I love short cuts 🙂
What a great idea! I’m always looking for zucchini recipes this time of year! Thanks for sharing at the What’s for Dinner party! Have a wonderful week.
Thanks Helen, yes, a great way to use zucchini!
Yum! That looks delicious!
Enjoy your day!
Thank you!