Saturday, March 11, 2017

Skillet Ravioli Lasagna

I don't know why I've happened upon so many 20/30 minute meals of late, but this is another one that came out really well.  And easy.  And it just so happened I had everything on hand (I keep a bag of Celentano Cheese Raviolis on hand for quick, delish dinners).  Add some jarred spaghetti sauce, mushrooms, cheese, spinach, and basil for this meal-in-one entrée.  I cut the recipe in half for the two of us.


8 oz fresh mushrooms, sliced thin
2 Tbsp EVOO, divided
1/2 tsp dried oregano
1 25 oz packaged frozen cheese ravioli, thawed on counter or in microwave (you won't use them all), or refrigerated ravioli
2 (23.5 oz) jars spaghetti sauce
16 oz mozzarella cheese, divided, plus extra for serving
1 cup grated Parmesan cheese, divided, plus extra for serving
2 cups fresh spinach, rough chopped
1/4 cup chopped fresh basil
Freshly ground back pepper

Saute mushrooms in 1 Tbsp olive oil and 1/2 tsp dried oregano.  Set aside.

In a 12" non-stick skillet, drizzle 2 Tbsp oil.  Spread about 1/2 cup of spaghetti sauce over the bottom of the skillet.  Sprinkle about 2 Tbsp Parm over the sauce.

Layer enough of the ravioli to almost cover the sauce layer, about 10-11.  Sprinkle grated mozz over the ravioli, to your liking, covering all the ravioli pieces and depending on how cheesy you like your lasagna.  Place about 1/3 of the mushrooms over the mozz.  Sprinkle about 1 Tbsp of the fresh basil over the mushrooms and mozz.  Add half of the chopped spinach, spreading over everything.

Cover this layer with more sauce to thinly cover.  Sprinkle a generous amount of parmesan over the sauce.

Repeat with another layer of ravioli, mushrooms, mozz, basil, spinach, sauce, and Parmesan.

For the final (top) layer, place only 3-4 more raviolis over the layers, more sauce, then more Parmesan and mozz.  Add the rest of the mushrooms and sprinkle more basil, using all or some of what you have left, to your liking.

Now sprinkle Parmesan once more over everything and grated from black pepper on top.

Turn heat to medium until sauce starts barely bubbling through the ravioli.  Turn to medium-low and simmer uncovered for 20 minutes.

Cover and cook until mozz topping has melted and lasagna is nice and bubbly, approximately 5 minutes.  Uncover and try not to let any moisture accumulate on the lid and drip back into the skillet.  Let sit for 10 minutes before serving.

NOTE:  If you want to add meat to this recipe, brown one pound of ground beef (or half beef and half Italian sausage) until no longer pink on the outside.  Drain and then remove the meat to a plate.  Using the same skillet, start your layers adding the meat into the sauce layer during assembly.

Recipe Source:  Good Dinner Mom

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