Ravioli “Lasagna”

Makes 8 servings

• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 jar (26 oz) pasta sauce
• 1 tbsp olive oil
• 2 small zucchini (3/4 lb total), trimmed and cut into half moons
• 2 cups mushrooms, trimmed and quartered (from 10 oz package)
• 1/2 tsp Italian seasoning
• 1 pkg (12 oz) fully cooked turkey meatballs, quartered
• 2 pkg (9 oz each) four cheese ravioli
• 1 bag (8 oz) shredded mozzarella

1. Heat oven to 375°F.  In bowl, stir salt, pepper and sauce.  Coat a 13×9x2″ baking dish with nonstick cooking spray.  Ladle 1/2 cup sauce over bottom. 
2. In a large nonstick sauté pan, heat oil over medium heat.  Add zucchini, mushrooms and Italian seasoning.  Cook, stirring, 5 minutes. 
3. Scatter a third of the meatball pieces over sauce on bottom of pan.  Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces.  Top with remaining ravioli, vegetables, meatballs, sauce and cheese.  Cover with foil. 
4. Bake at 375°F for 30 minutes.  Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned.