Ravioli Skillet Lasagna

I made two...one with cheese ravioli for me and one with beef ravioli for Jake. We have many MANY leftovers.

I made two…one with cheese ravioli for me and one with beef ravioli for Jake. We have many MANY leftovers.

From the moment I read this recipe I thought that this sounded totally yummy and totally like comfort food! This recipe comes from Jake’s “30 Minute Meals” cookbook. Remember that you can use whatever kind of ravioli you want in this and whatever kind of spaghetti sauce. You can also experiment with herbs and spices. This is a great basic recipe. You can really make this your own. Also remember that you can substitute cottage cheese for the ricotta. My mom always made lasagna with cottage cheese when I was growing up (and even now!). I do it the same way, if I’m not making it vegan. This was super easy and really delicious. We will definitely be making this again on a night when we have little time.

Ravioli Skillet Lasagna
2 cups bottled light chunky-style spaghetti sauce
1/3 cup water
1 9oz. package frozen cheese (or meat) filled ravioli
1 egg
1 15oz. carton ricotta cheese
1/4 cup grated Parmesan cheese
1 10oz. package frozen chopped spinach, thawed and well-drained
Grated Parmesan cheese
dried parsley, to taste

1. In a 10-inch skillet, combine spaghetti sauce and the water. Bring to boiling and stir in the ravioli.
2. Cover and cook over medium heat about 5 minutes or till ravioli are nearly tender, stirring once to prevent sticking.
3. Meanwhile, in a medium bowl, beat egg with a fork. Stir in ricotta and the 1/4 cup Parmesan.
4. Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Sprinkle with parsley.
5. Cover and cook over low heat about 10 minutes or till ricotta layer is set and pasta is just tender.
6. Sprinkle individual servings with Parmesan cheese.

Ravioli Skillet Lasagna

Ravioli Skillet Lasagna

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