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Although our zucchini has not performed well (in contrast to our cucumbers, tomatoes), some of Theresa's relatives have had quite a haul.  As such, zucchini has been coming out of our ears.  Last night we had Hearty Zucchini Bread (tasty!) and Stuffed Shells (w/zucchini added to the ricotta cheese).  The other day we had Ravioli Zucchini Lasagna.  Excellent.  There was interest on Facebook, so Theresa posted the recipe for Ravioli Zucchini Lasagna.  I've provided it here for those of you not on Facebook. Enjoy. 

PS.  Hoping for the incredible chocolate zucchini cake to show shortly!

Ravioli Zucchini Lasagna

Here's the recipe some of you requested.

large bag of frozen cheese filled ravioli (25, 26 oz)
2-3 zucchinis, depending on their size
1 pound ground beef
1/2 an onion
jar of spaghetti sauce
1-2 cups shredded mozzarella cheese

1. Chop the onion and cook it with the ground beef as you brown the beef.

2. Slice the zucchini lengthwise in 1/4" thick slices (I cut the zucchini in half and then slice each half).

3. After the beef is browned, add the spaghetti sauce to it and bring to a boil.

4. Spoon a little of the sauce mixture into the bottom of a 9x13 dish, just to cover the bottom.

5. Lay down one layer of zucchini. On top of that place one layer of ravioli. Repeat zucchini and ravioli layers.

6. Pour remaining sauce mixture over top. Note that since the ravioli and zucchini were not cooked prior to assembly, there needs to be a sufficient amount of sauce to allow them to cook while baking. My homemade sauce is rather thin and works well for this purpose.

7. Cover dish with foil and bake at 350 for 30-45 min. Uncover and sprinkle with shredded mozzarella cheese. Bake uncovered for another 10 min. until cheese is melted.