Speedy Skillet Ravioli Lasagna

There is a new book from the editors of Taste magazine entitled “Lasagna, a Baked Pasta Cook Book”. Included are 50 recipes for all types of lasagna and baked pastas, from the classics to clever updates; and things to serve alongside. This recipe by the talented Grace Parisi really called to me – an under thirty minute version based on a package of frozen ravioli cooked right in the skillet where you made the tomato sauce, then layered with mozzarella and Parmesan and baked briefly in the oven until lightly browned and bubbling. Weeknight lasagna in a single pan? Pretty ingenious.

Tomato sauce –

2 Tbs. extra-virgin olive oil

2 large garlic cloves, thinly sliced

2 Tbs. tomato paste

pinch of dried red pepper flakes

1 (28-ounce) can crushed tomatoes

2 large basil sprigs, plus torn leaves for garnish

1 tsp. sugar

1 tsp. coarse kosher salt (preferably Diamond crystal)

1/4 tsp. black pepper

Lasagna –

1 1/2 pounds frozen cheese ravioli

8 ounces mozzarella cheese (preferably fresh) shredded (2 cups)

2 Tbs. freshly grated Parmesan cheese

Make the tomato sauce:Preheat the oven to 450 degrees 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 salt and 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 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 until bubbling and cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest 10 minutes before serving. Serves 6 to 8.

Note: I used fresh sausage ravioli instead of frozen, which cooked in 5 minutes instead of 15 and tasted wonderful. I only made half the recipe, and so skipped the step of layering the ravioli with the cheese. I suppose you could make this nearly an instant lasagna if you used a favorite purchased marinara sauce, but this is pretty darn easy as it is!