Speedy Skillet Ravioli Lasagna Food

SPEEDY SKILLET RAVIOLI LASAGNA

Speedy Skillet Ravioli Lasagna image

With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Provided by Anna Hezel and the Editors of Taste

Categories Dinner Pasta Lasagna Mozzarella Parmesan Basil Tomato Quick & Easy Kid-Friendly

Number Of Ingredients 14

Ingredients

Tomato Sauce:
2 tbsp. extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp. tomato paste
Pinch of dried red pepper flakes
1 (28-oz.) can crushed tomatoes
2 large fresh basil sprigs, plus torn leaves for garnish
1 tsp. sugar
1 tsp. coarse kosher salt (preferably Diamond Crystal)
1/4 tsp. freshly ground black pepper
Lasagna:
1 1/2 lbs. frozen cheese ravioli
8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)
Parmesan cheese

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.

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