1lb package frozen ravioli, thawed or partially thawed so that you can separate the individual pieces
1-2 tablespoons olive oil
1 medium to large summer squash, diced
1 medium to large zucchini, diced
1 small to medium onion, diced
3 cloves garlic, minced
6 slices of cheese (I used provolone and colby jack but would have used all provolone if I had enough - mozzarella would also be delish)
½ cup grated parmesan cheese
½ teaspoon oregano
salt and pepper to taste
Instructions
Preheat oven to 375*F
In a large skillet over medium heat, sauté onions in 1 tablespoon olive oil until they are tender. Add minced garlic and continue to sauté for 1 minute. Add diced summer squash and zucchini to the skillet as well as an additional tablespoon olive oil if the mixture looks dry. Sprinkle oregano, salt and pepper over everything and continue to sauté, stirring regularly, until veggies are tender (approx 10-12 minutes).
Into a 13x9 glass baking dish, pour ⅓ jar of marinara sauce and spread to coat the entire surface. Once veggies are tender, pour them over the sauce and spread to create a single layer.
Arrange ravioli in rows to cover the entire surface of the dish in a mostly single layer. Pour remaining ⅔ jar marinara sauce over ravioli and spread to evenly coat.
Lay cheese slices across the surface of the pan, covering as much area as you can (shredded cheese would work well too!).
Shake ½ cup parmesan cheese over the whole dish, focusing on areas not covered by cheese slices.
Bake at 375*F for 20 minutes. Let rest 5 minutes and serve!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/09/frozen-ravioli-summer-vegetable-lasagna/