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
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