Ravioli Lasagna

1 - 25oz bag of Ravioli

2 large tomatoes, chopped (or 1 can of diced tomatoes)

1 small onion, chopped

1 clove garlic, minced

8oz sliced mushrooms (fresh or canned)

8oz can tomato sauce

1 TBS chopped fresh basil or 1 TSP dried basil

Pepper (to taste)

1/2 cup nonfat or low-fat ricotta cheese

2 TBS reduced fat Parmesan cheese

Preheat oven to 325 degrees. Cook and drain ravioli as directed on package.

Cook remaining ingredients, except cheese, in a large skillet over medium-high heat, about 5 minutes stirring frequently until tomatoes are soft. Season with pepper to taste.

Place ravioli in ungreased 8x8 baking dish. Spread ricotta cheese over ravioli. Pour tomato sauce over top. Sprinkle with Parmesan cheese. Bake, uncovered, for about 20 minutes or until hot.

Serves 6

7 WW points per serving