A delightful twist on lasagna, combining zucchini and ravioli for a hearty and flavorful dish.
Preheat your oven to 375°F and prepare a baking dish by lightly greasing it.
Preheating the oven ensures even cooking and a perfect golden top.
Slice the zucchini into thin rounds and blanch them in boiling water for 3 minutes. Drain and pat dry with paper towels.
Blanching the zucchini softens it slightly and removes excess moisture.
Cook the ravioli in boiling water according to the package instructions. Drain and set aside.
Avoid overcooking the ravioli to keep them intact during baking.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
Cooking the onion slowly enhances its natural sweetness.
Add the ground turkey to the saucepan and cook until browned, breaking it up with a spoon. Stir in the tomato sauce and simmer for 5 minutes.
Simmering the sauce allows the flavors to meld together.
Layer half of the zucchini slices in the prepared baking dish. Top with half of the ravioli, half of the meat sauce, and half of the cheeses. Repeat the layers.
Press down gently on the layers to ensure even distribution.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Let the dish rest for a few minutes before serving to make slicing easier.
Serve warm, garnished with fresh basil or parsley if desired.
Adding fresh herbs enhances the presentation and flavor.
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