Zucchini Ravioli Lasagna

This is a great recipe that I stumbled upon and was instantly intrigued by. Historically, I haven't been a huge fan of lasagna, but that changed the minute I tasted this. First of all, the preparation was (I think) much easier than a traditional lasagna. Then you add zucchini and it takes it over the top! I found the original recipe here, and I wouldn't change much about it, except maybe adding an extra zucchini. Perfection.

Zucchini Ravioli Lasagna

2-3 medium zucchini, cut lengthwises into 1/4-inch thick slices
1 pkg (26 oz) frozen large cheese ravioli
3 t olive oil
1 small onion, chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 c shredded part-skim mozzarella cheese
1/4 c freshly grated Parmesan cheese

1. Preheat oven to 375 degrees. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish (or 9x13).

2. Heat large covered pot of water to a boil over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini and lay out on prepared cookie sheet to drain. Return water to boiling, and add ravioli. Cook until ravioli rise to top (see package for approx time).

3. Meanwhile, in a large saucepan, heat 2 t oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned. Transfer to small bowl. In the same saucepan, add remaining oil and cook beef over medium-high heat 3-4 minutes or until browned, breaking up beef with spoon. Stir in tomato sauce and onion. Heat to boiling.

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

5. In prepared baking dish, arrange half the zucchini; top with ravioli (arrange as carefully or randomly as you prefer); sprinkle with half the mozzerella and half the Parmesan. Repeat layers. Bake 20 minutes or until hot in the center and golden and bubbly on top.