CAST IRON SKILLET RAVIOLI LASAGNA
CAST IRON SKILLET RAVIOLI LASAGNA
This cast iron skillet ravioli lasagna has all the flavors of a classic lasagna with only one pan. This easy ravioli lasagna recipe has all the cheesy, meaty goodness of traditional lasagna without being nearly as labor intensive. This quick weeknight pasta recipe that everyone loves comes together in 30 easy minutes.
Ingredients
* 1 lb ground beef or ground pork or Italian sausage
* olive oil
* small white onion, diced
* 4 tsp minced garlic
* 28 oz can crushed or diced tomatoes
* 1 8 oz can tomato sauce
* 1 1/2 cups chicken broth
* 18 oz refrigerated ravioli
* 8 oz or 2 cups shredded mozzarella cheese
* 1/2 cup shredded Parmesan cheese
* fresh, chopped parsley, for garnish
Instructions
1. Add a little olive oil to a large cast iron skillet. Let it heat over medium heat, then add in the meat, onions, and garlic. Break the meat up with a sturdy spoon as it cooks, stirring occasionally, until the meat's cooked through. Strain the meat mixture to remove any excess grease, and return it to the skillet.?
2. Add the tomatoes, tomato sauce, broth, and ravioli to the skillet. Stir everything to evenly combine, and bring the mixture to a boil. Reduce the heat so that the skillet's simmering. Simmer for 15-20 minutes, or until the pasta's cooked & the sauce has thickened considerably. ?
3. Remove the skillet from heat, and stir in both of the cheeses. Let the skillet rest for 2-3 minutes before scooping and serving. Top with a sprinkle of freshly chopped parsley & a bit of extra Parmensan (if desired) for a garnish when plated
This cast iron skillet ravioli lasagna has all the flavors of a classic lasagna with only one pan. This easy ravioli lasagna recipe has all the cheesy, meaty goodness of traditional lasagna without being nearly as labor intensive. This quick weeknight pasta recipe that everyone loves comes together in 30 easy minutes.
Ingredients
* 1 lb ground beef or ground pork or Italian sausage
* olive oil
* small white onion, diced
* 4 tsp minced garlic
* 28 oz can crushed or diced tomatoes
* 1 8 oz can tomato sauce
* 1 1/2 cups chicken broth
* 18 oz refrigerated ravioli
* 8 oz or 2 cups shredded mozzarella cheese
* 1/2 cup shredded Parmesan cheese
* fresh, chopped parsley, for garnish
Instructions
1. Add a little olive oil to a large cast iron skillet. Let it heat over medium heat, then add in the meat, onions, and garlic. Break the meat up with a sturdy spoon as it cooks, stirring occasionally, until the meat's cooked through. Strain the meat mixture to remove any excess grease, and return it to the skillet.?
2. Add the tomatoes, tomato sauce, broth, and ravioli to the skillet. Stir everything to evenly combine, and bring the mixture to a boil. Reduce the heat so that the skillet's simmering. Simmer for 15-20 minutes, or until the pasta's cooked & the sauce has thickened considerably. ?
3. Remove the skillet from heat, and stir in both of the cheeses. Let the skillet rest for 2-3 minutes before scooping and serving. Top with a sprinkle of freshly chopped parsley & a bit of extra Parmensan (if desired) for a garnish when plated
