As much as I love making a slow-cooking lasagna, sometimes there isn't enough time. On days when you crave the comforting Italian dish, but are too busy to slave over the stove, consider making this hassle-free variation.
All the flavors of a classic lasagna — tomato sauce, thick pasta, melted cheese — are present in the quick recipe. The secret is to use store-bought ravioli instead of lasagna noodles. Interested in the recipe? Please
2 cups purchased pasta sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan cheese
- In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli.
- Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
- Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.
- Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
- Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.
- Main Dishes, Pasta