I so appreciate a good one-pot meal. The ease of it and the lesser amount of dishes to do on a tired weeknight makes it that much better. That way, I can be “productive” and watch an all-night marathon of Supernatural. This show! Considering it was on the WB or CW or whatever they’re calling it now, I expected it to be only a wee bit scary. Like Buffy scary (read: not scary at all). But it’s terrifying! Or I’m just a big wimp (yeah, probably that). I actually have to “palette cleanse” by putting on 30 Rock before bed, just so that I can fall asleep without thinking of ax-wielding ghosts or creepy little dead girls and their baby dolls.
And Dean and Sam?! Holy hotness! Can we talk about this?
Anywaaaay. Let’s talk about this skillet lasagna. Only it’s not really lasagna. It’s kind of a cheat lasagna, which is okay by me, just as long as its cheesy and saucy and carb-y (?) just like real lasagna. It is!
I like to make this for dinner a lot. It’s quick, it’s easy and it’s plenty tasty. Plus, it’s got some green in it, which makes me feel good about eating a big ol’ plate of pasta.
Ravioli Skillet Lasagna with Sausage (adapted from Bev Cooks)
1 lb (16 oz.) of ground sweet Italian sausage
1 1/2 to 2 cups San Marzano canned whole tomatoes (or a marinara of your choice)
1 (9 oz.) package frozen ravioli, cheese or meat, your choice
1 (15 oz.) container ricotta cheese (I use part skim)
1/2 cup freshly grated Parmesan cheese
1 (9 oz.) package frozen spinach, thawed very well (once thawed,I like to give the spinach a good squeeze to get the excess water out)
Pinch of salt and pepper
Cook the sausage in a 10-inch skillet over medium heat. With a wooden spoon, break up the sausage into pieces. Cook until golden brown, about 10 minutes.
Transfer sausage onto a plate with a paper towel.
Pour the excess oil out of the skillet.
Break up the whole San Marzano tomatoes (I squeeze them by hand, it’s kind of fun!).
Pour the tomatoes with 1/3 cup of water (no more than that!) into the skillet and bring to a boil.
Add the frozen ravioli, evenly placing around the skillet.
Cover and simmer for about 3 minutes.
Meanwhile, combine the ricotta cheese, egg and 1/2 the Parmesan cheese in a medium bowl. Add a bit of salt and pepper.
Transfer the sausage on top of the ravioli, evenly distributing around the skillet.
Do the same for the spinach, then the ricotta.
Reduce heat and simmer for about 10 minutes.
It’s hard to make this somewhat sloppy dish photogenic, but luckily you only need to eat it!