Easy 5 Ingredient Pumpkin Ravioli Lasagna

If you love pumpkin, pasta, and cheese, then you will Fall in love with my Easy 5 Ingredient Pumpkin Ravioli Lasagna. This recipe looks and taste very gourmet, however it's ready to go into the oven in minutes. Instead of using lasagna pasta, I used store bought fresh Grilled Chicken and Mozzarella Ravioli by Pasta Prima, found at Safeway. This particular brand comes with a Parmesan and Herb packet included, reducing my grocery list even further for this dish. 

Ingredients:

2 (8 oz) Packages of Store Bought Fresh Ravioli 

2 (16 oz) Jars of Alfredo Sauce (I used Ragu Light Parmesan Alfredo) 

29 oz can of Pumpkin Pure

4 Cups of Shredded Mozzarella (I used reduced fat)

15 oz of Ricotta (I used part skim)

Optional: Garnish with Chopped Parsley 

Directions:

Preheat oven to 375 F degrees. You may choose to spray your baking dish with a non stick butter or olive oil flavored cooking spray, I usually do, since it make clean up easier. Pour one jar of Alfredo into your large baking dish. Lay out your Ravioli evenly. Top with half of your Mozzarella, and all of your Ricotta and Pumpkin, spreading evenly. Top with your second jar of Alfredo, and the rest of your shredded cheese. If your Ravioli came with a Parmesan and Herb packet like mine, then sprinkle that on top, along with some ground black pepper. Bake covered with foil for 45 minutes, or until hot and bubbly, then remove foil and bake for 10 to 15 more minutes. Let cool for 5 minutes before serving. 

I served ours with some wheat bread, for dipping into the cheesy gooey pumpkin sauce. Speaking of pumpkins, I must sign off to get ready for our annual Wemple's Pumpkin Patch trip!  I can't wait to pick out some pumpkins, shop at the charming gift shop (where I am a vendor by the way), eat some pumpkin pie, burn off that pie as I find my way through the corn maze, and go on a hay ride. 

Well that's what I have been up to, what about you? Come share at our next Anything Goes weekly linky party.  

Anything Goes Linky #122 And Features

Grab code from right side bar please. 

First I will share some of my favorite links from last weeks party. Talk about food porn, this Ham and Swiss Lasagna Recipe, from Just Us Four, looks so good, I am drooling. 

I wish I could take a live tour of Penny's Vintage Home, it looks so magical. We all can do the next best thing, and check out her enchanting Skeleton Piano Decor. 

Monster Eye Cookies, will be easy and fun to make with the kids this Halloween. Thanks for sharing Erin, from Making Memories With Your Kids. 

And now it's time to party! 

Easy Harvest No Pasta Zucchini Lasagna

So technically it's not a lasagna, but it's just as comforting as the traditional Italian casserole.  I promise you will not miss the pasta in this dish. Perfect for Fall since you can use your gardens harvest of tomatoes and zucchini. With layers of veggies, low fat cheese, and lean ground beef, this recipe is both satisfying and nutritious. Even my young picky boys gobbled it up with joy. I hope you will give this easy recipe a try soon. 

Ingredients:

non stick butter flavored spray

1 pound of lean ground beef

24 ounces of tomato pasta sauce (I used a tomato and basil flavor)

4 zucchinis pealed and sliced into 1/4 inch thick pieces

32 ounces Ricotta cheese part skim

2 eggs

2 tbs Italian Seasoning (and a pinch more for sprinkling on top)

2% milk reduced fat shredded Mozzarella cheese

1/3 cup of flaked Parmesan cheese

Directions:

Brown ground beef in a large skillet and drain. Add pasta sauce and stir. Spray baking dish with non stick butter flavored spray and preheat oven to 375 F degrees. Spread a little bit of beef with sauce into the bottom of the dish. Then lay down your first layer of zucchini. Mix in a large bowl your Ricotta, egg, and 2 tbs of Italian seasoning. Layer on top of your zucchini all of Ricotta mixture, spreading evenly. Then lay down a second layer of zucchini. Top with the rest of your meat sauce, spreading evenly. Next top with 3/4 of your shredded Mozzarella cheese, place last layer of zucchini down, top with rest of Mozzarella and Parmesan. Sprinkle with some Italian seasoning and bake for 60 minutes uncovered. Let cool for 15 minutes before slicing and serving. 

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"Rollsagna" Lasagna with a Twist Guest Post From French Press

This is SO exciting...my first guest post. I'm Heather and you will usually find me at French Press.

Today, you find me here - obviously:) and I couldn't be happier.

Growing up I can remember my mother making something called a rollsagna.

Basically, it was a lasagna rolled into a loaf of bread and baked.

My daughter, who I lovingly refer to as the fussy one, happens to love lasagna and bread.

I enjoy lasagna as well, except, that my daughter will only eat it if I also make the pasta.

I've created a food monster.  At first it was cute, she loved my homemade food.  Now, it can be difficult. Forget about ever taking her out to eat.

In an effort to cut down on our dinner time drama, I wanted to make her something she would like.

Unfortunately,  it's seriously HOT here. Lasagna was NOT going to happen, but I did have all the ingredients home and ready.  I also had extra crescent rolls waiting to be used.

That's when I remembered my mother's rollsagna.

The rolls were so easy to make, delicious, and fussy one approved.  It doesn't get better than that.

For the Rollsagna:

1 lb Italian sausage or ground beef (browned ans seasoned)

1 zucchini thinly sliced

4 oz of shredded mozzarella

1 tube of crescent rolls

sauce of your choice

unroll your crescents

layer with zucchini strips

cheese

meat

roll them in the crescent shape and bake according to the package

serve plain or topped with sauce

Much easier than lasagna and just as good.

Enjoy!