One can chose any type of ravioli for this dish, so it can be meatless or not. I use a large bag of frozen ravioli, about 25 oz., but feel free to substitute an equivalent amount of the refrigerated variety. There is no need to precook the ravioli, just use it straight from the bag.

4 cups Vegetable Marinara
1 25 oz bag ravioli, frozen
1 medium zucchini, sliced 1/8″ thick
1 medium green bell pepper, cut in 1″ pieces
6 oz mushrooms, sliced
1 15 ounce container ricotta cheese
8 oz mozzarella cheese, part skim milk, sliced

1. Preheat the oven to 350°, using the convection feature if available. Lightly coat a 7×9″ baking dish or 2 loaf pans with non-stick spray.
2. In a large saucepan, bring the marinara to a boil.
3. Spread 1 cup of sauce in the bottom of the baking dish, then layer in 1/2 of the frozen ravioli and top with another cup of sauce. Arrange 1/2 of the vegetables in an even layer and spread the ricotta over them, then add 1/2 of the mozzarella slices and another cup of sauce. Continue with the rest of the ravioli, the rest of the sauce, vegetables, and finally the other half of the mozzarella.
4. Cover the dish with aluminum foil and place on a foil lined baking sheet to catch any drips. Bake at 350° for 30 minutes. Uncover and bake another 10 minutes, or until the top begins to brown. Remove from the oven and let stand 10 minutes, covered, before serving.

Servings: 8