Roasted Veggie Ravioli Lasgana

Name: Roasted Veggie Ravioli Lasgana
Total time: 110 min
Ingredients: 2 ounces (55 grams) sliced baby portobello mushrooms (about 4 cups); 12 ounces (340 grams) 1×1-inch diced zucchini, with peel (about 2 cups); 12 ounces (340 grams) 1×1-inch diced red, orange, and yellow peppers (about 2 cups); 2 tablespoons Gefen Olive Oil; 3/4 teaspoon salt; black pepper, to taste; Gefen Oregano, for sprinkling; 2 (14-oz./400-g.) packages precooked cheese-filled ravioli, frozen; 2 cups coarsely chopped fresh spinach leaves; 1 (8-oz./225-g.) bag shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; 1 tablespoon butter; 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic; 24 ounces (680 grams) pizza sauce (I used Tuscanini); 3/4 cup heavy cream; salt, to taste; pepper, to taste

www.kosher.com

This delectable lasagna is chock-full of flavorful veggies and makes the perfect dish for a crowd. Shhhh, don’t tell, but I took some shortcu

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

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Ingredients

2 ounces (55 grams) sliced baby portobello mushrooms (about 4 cups)
12 ounces (340 grams) 1×1-inch diced zucchini, with peel (about 2 cups)
12 ounces (340 grams) 1×1-inch diced red, orange, and yellow peppers (about 2 cups)
2 tablespoons Gefen Olive Oil
3/4 teaspoon salt
black pepper, to taste
Gefen Oregano, for sprinkling
2 (14-oz./400-g.) packages precooked cheese-filled ravioli, frozen
2 cups coarsely chopped fresh spinach leaves
1 (8-oz./225-g.) bag shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon butter
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
24 ounces (680 grams) pizza sauce (I used Tuscanini)
3/4 cup heavy cream
salt, to taste
pepper, to taste