1 yellow summer squash
1 medium zucchini
1 package (9 ounces) refrigerated cheese ravioli
1 cup ricotta cheese
1 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

Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. 
In a Dutch oven, cook ravioli according to package directions, adding the vegetable 
strips during the last 3 minutes of cooking.

Meanwhile, in a small bowl, combine the ricotta cheese, egg and garlic salt; set aside. 
Drain ravioli and vegetables.

Spread 1/2 cup marinara sauce into a greased 11-in. x 7-in. baking dish. Layer with 
half of the ravioli and vegetables, half of the ricotta mixture, seven basil leaves 
and 1 cup marinara sauce. Layer with remaining ravioli and vegetables and 
marinara sauce. Dollop remaining ricotta mixture over the top; sprinkle with Parmesan cheese.

Cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until 
cheese is melted. Let stand for 10 minutes before cutting. Thinly slice remaining 
basil; sprinkle over top. 

Prep: 20 min. Bake: 30 min. + standing
Yield: 6 servings.