Speedy Lasagna Food

SPEEDY SKILLET RAVIOLI LASAGNA

Steps:

• Make the tomato sauce:
• Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
• Cook the ravioli:
• Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
• Assemble the ravioli lasagna:
• Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
• Bake the ravioli lasagna:
• Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

SPEEDY CHORIZO RAGU LASAGNE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
• Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
• Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.

SPEEDY LASAGNA SKILLET

Steps:

• Brown sausage in Dutch oven or large deep skillet; drain. Return to skillet.
• Stir in next 4 ingredients. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 min. or until pasta is tender, stirring occasionally.
• Mix remaining ingredients; spoon over pasta mixture, then swirl gently with spoon.

SPEEDY LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Add pasta sauce, water, 1 cup mozzarella and Parmesan; mix well.
• Spoon 2 cups sauce mixture onto bottom of 13x9-inch baking dish; top with 4 lasagna noodles. Repeat layers of sauce and noodles, ending with layer of sauce on top. Sprinkle with remaining mozzarella. Cover tightly with foil.
• Bake 30 to 40 min. or until heated through. Let stand 10 min. before cutting to serve.