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This skillet lasagna from chef, author and "Just a Taste" blogger Kelly Senyei might just be the quickest and easiest ever.
"I've trimmed the prep time down to a speedy 15 minutes by utilizing one of the grocery store's most underrated shortcuts: refrigerated ravioli... A quick-fix meat sauce lends this dish that homemade touch, but if you're really in a pinch, jarred sauce gets this mom's stamp of approval." —Kelly
Set one of the oven racks about 4 inches from the broiler and preheat the oven to 375°F.
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions just until al dente. Drain the ravioli and set aside.
In a large cast-iron skillet or sauté pan set over medium-high heat, cook the sausage, breaking it apart with a spatula, until cooked through and no longer pink. Add the garlic and cook, stirring, for 2 minutes. Add the crushed tomatoes, tomato sauce, oregano, sugar, salt, and pepper. Cook for 5 minutes, then taste and season the sauce with additional salt and pepper.
Add the ravioli to the skillet and toss to combine. Stir in half of the shredded mozzarella cheese, then sprinkle the remaining mozzarella cheese on top. Bake for 10 minutes. Turn on the broiler, transfer the skillet to the oven rack directly under the broiler, and broil until the cheese begins to bubble and brown, about 2 minutes.
Remove the skillet from the oven and serve.
Excerpted from The Secret Ingredient Cookbook by Kelly Senyei. Copyright © 2021 by Kelly Senyei. Used with permission by Harvest. All rights reserved.