Ravioli Zucchini Lasagna

Served at Bunko September 2009

3 medium zucchini (about 1 ½ pounds), cut lengthwise into ¼ inch slices
1 package refrigerated (20 oz) or frozen (26 oz) cheese ravioli
3 teaspoons olive oil
1 small onion, chopped
8 oz. lean ground beef
1 jar (26 oz) favorite tomato/spaghetti sauce
1 C. shredded mozzarella
¼ C. grated Parmesan cheese

1. Preheat oven to 375. Line cookie sheet with paper towels. Grease 9x13 baking dish.

2.Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Salt zucchini lightly. Return water to boiling. Add ravioli and cook until rise to top.

3.Meanwhile, in big saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat for 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.

4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until mixed.

5. In prepared 9x13, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of parmesan. Repeat layering all ingredients. Bake 20 minutes.