Stacked Vegetables And Ravioli

• 2 yellow summer squash
• 2 medium zucchini
• 1 package (9 ounces) refrigerated cheese ravioli
• 1 cup ricotta cheese
• 1 large egg
• 1/2 teaspoon garlic salt
• 1 jar (24 ounces) marinara or spaghetti sauce
• 10 fresh basil leaves, divided
• 3/4 cup shredded Parmesan cheese

1. Preheat oven to 350u0b0. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking.
2. Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables.
3. Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese.
4. Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

zucchini, refrigerated cheese ravioli, ricotta cheese, egg, garlic salt, basil, parmesan cheese

Taken from www.tasteofhome.com/recipes/stacked-vegetables-and-ravioli/ (may not work)