Fast & Easy Dinner: Ravioli Skillet Lasagna

January 27, 2009

As much as I love making a slow-cooking lasagna, sometimes there isn't enough time. On days when you crave the comforting Italian dish, but are too busy to slave over the stove, consider making this hassle-free variation.

All the flavors of a classic lasagna — tomato sauce, thick pasta, melted cheese — are present in the quick recipe. The secret is to use store-bought ravioli instead of lasagna noodles. Interested in the recipe? Please read more.

From Better Homes and Gardens

Ravioli Skillet Lasagna

Ingredients

2 cups purchased pasta sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan cheese

Directions

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli.
Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.
Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Serves 4.