1 jar (26 oz.) tomato and basil pasta sauce
1 family size package (20 oz.) frozen and thawed or refrigerated ravioli
1/2 red bell pepper, finely diced
1 cup shredded zucchini1
1/2 cups reduced fat shredded mozzarella cheese
Preheat the oven to 375 degrees. Coat a 9-inch square baking dish and the bottom side of a square foil sheet with nonstick cooking spray.Spread a few spoonfuls of sauce in the bottom of the dish. Top it with 1 layer of ravioli (let their edges touch but not overlap). Top the ravioli with 1/2 of the sauce, 1/2 of the vegetables, and 1/2 of the cheese. Repeat the layers once more, starting with the ravioli and ending with the cheese.Cover the lasagna tightly with foil, sprayed side down. Cook it for one hour, removing the foil for the last 5 minutes of baking.