Skillet Ravioli Lasagna Is Everything You Love About Lasagna with Only a Fraction of the Work
How do you make lasagna quick and easy enough for even the busiest weeknight? Start with a package or two of cheese ravioli. It’s our very favorite way to hack the cheesy layered pasta casserole, especially when the whole thing comes together in a single skillet — no pot of boiling water required.
Lasagna is a family favorite, but making it from scratch usually requires time most of us don’t have on the typical weeknight. That’s why we’ll happily take a shortcut. Here, you’ll simmer cheese ravioli in Prego®+ Plant Protein. The sauce is full of the same rich flavor your family knows and loves, plus has 4 grams of protein from vegetables per serving. That’s double the protein of regular Prego® Traditional. The saucy ravioli is then layered with mozzarella, topped with dollops of ricotta, and broiled for a few minutes until the whole dish is melty and bubbling.
We also love making this skillet dinner with Prego®+ Hidden Super Veggies, which is made with a smooth, hidden blend of six super veggies: sweet potato, carrot, cauliflower, butternut squash, spinach, and roasted red pepper. Whichever jar you choose, you’ll feel good knowing you’re packing hidden goodness into every bite.
Prep time 5 minutes
Cook time 10 minutes to 15 minutes
- 6 ounces
whole milk or part-skim low-moisture mozzarella cheese, shredded (1 1/2 cups)
(24-ounce) jar Prego®+ Plant Protein
- 1/3 cup
(9 or 10-ounce) packages or 1 (20-ounce) package fresh or frozen cheese ravioli
- 3/4 cup
whole milk ricotta cheese
Chopped fresh basil or parsley leaves, for garnish (optional)
Arrange a rack in the top third of the oven and heat the broiler. Grate 6 ounces low-moisture mozzarella cheese on the large holes of a box grater (1 1/2 cups).
Pour 1 (24-ounce) jar Prego®+ Plant Protein and 1/3 cup water into a large ovenproof skillet and bring to a boil over high heat. Add 2 (9 or 10-ounce) or 1 (20-ounce) package fresh or frozen cheese ravioli (no need to thaw if frozen), gently separating any that might be stuck together. Cook, stirring occasionally and reducing the heat slightly if the sauce starts to spatter, until the ravioli is just shy of al dente, 3 to 5 minutes. Remove from the heat.
Sprinkle half the mozzarella cheese (3/4 cup) over the ravioli and fold to combine. Dollop with 3/4 cup ricotta cheese and sprinkle with the remaining mozzarella cheese. Broil until the mozzarella is melted and golden brown in spots, 3 to 5 minutes. Let cool 5 minutes before serving. Garnish with chopped fresh basil or parsley leaves, if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.