ravioli skillet lasagna
Ravioli Skillet Lasagna 2 cups light, chunk-style, spaghetti sauce 1/3 cup water 1 (9 ounce) package refrigerated or frozen cheese or meat-filled ravioli 1 egg, slightly beaten
Ingredients
- 2cuplight, chunk-style, spaghetti sauce
- 1/3cupwater
- 1(9 ounce) package refrigerated or frozen cheese or meat-fill
- 1egg, slightly beaten
- 1(15 ounce) container ricotta cheese
- 1/4cupgrated romano cheese
- 1(10 ounce) package frozen, chopped spinach, thawed and drain
Directions
- 1
Ravioli Skillet Lasagna 2 cups light, chunk-style, spaghetti sauce 1/3 cup water 1 (9 ounce) package refrigerated or frozen cheese or meat-f
- 2
Bring to a boil
- 3
Stir in the ravioli, then cover and cook mixture over medium heat for five minutes until ravioli is almost tender, stirring a couple of time
- 4
Meanwhile, in a medium bowl, combine the egg, ricotta cheese, and Romano cheese
- 5
Dot/sprinkle the ravioli, in the skillet, with the spinach and then spoon the ricotta mixture over the spinach
- 6
Cover and cook over low heat for ten minutes more until ricotta layer is set and pasta is tender
- 7
Sprinkle each serving with additional, grated Romano and/or Parmesan cheese
- 8
Serve with a dinner salad and hot garlic bread