Recipe Box, Summer Corn & Zucchini Lasagna

the Painted Apron

2 years ago

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

Spinach and ricotta ravioli is layered with chicken, corn and zucchini for a "lazy" lasagna. No boiling the ravioli, it cooks right in the sauce while the dish is baking. Make this without chicken if desired for a meatless meal

Course Main Course

Cuisine American, Italian

Keyword baked pasta casserole, Baked Ravioli, corn and zucchini casserole, lasagna, lazy lasagna, summer casserole

Prep Time 25

Cook Time 50

refrigerate 3

Servings 6

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

*use additional corn and zucchini if making this meatless

**I have not made this without refrigerating the dish for several hours first, so I don’t know if the pasta will bake thoroughly if you bake it right away