Ravioli & Zucchini Lasagne
Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 630grams Leggo’s Fresh Beef, Tomato & Parmesan Ravioli
- 450grams Napoli sauce
- 2 zucchini, peeled into ribbons
- 3/4 cup shredded mozzarella
- 6 La Famiglia Garlic Slices, halved crossways
- 1/4 bunch basil, leaves picked
Description
Elevate Italian-inspired evenings by connecting with loved ones over this flavour-packed ravioli and zucchini lasagne topped with garlic bread.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease a 5cm deep, 16x22cm (base) baking dish.
Step 2 of 4
Bring a large saucepan of water to the boil. Cook ravioli for 4 minutes or until just tender. Drain.
Step 3 of 4
Spread 2 tbs pasta sauce over base of prepared dish. Arrange one-third of the ravioli, in a single layer, over sauce. Spoon over 1/4 cup sauce and top with half of the zucchini. Sprinkle with 1/4 cup mozzarella. Arrange half of the remaining ravioli, in a single layer, over mozzarella. Spoon over 1/4 cup sauce and top with remaining zucchini. Sprinkle with cup mozzarella. Arrange remaining ravioli over the top in a single layer. Spoon over remaining sauce, spreading to cover. Arrange garlic bread on top. Sprinkle with remaining mozzarella. Season.
Step 4 of 4
Bake for 20 minutes or until golden. Stand for 10 minutes. Serve sprinkled with basil leaves.
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