This recipe tastes like lasagna, but not anywhere near the work. Gabrielle even likes this and stirs it together to make "pink sauce"- It is from Better Homes & Gardens (iphone app, but also on their website). You can add as more ravioli if you want - I use frozen mini cheese ravioli.

Ravioli Skillet Lasagna

Makes: 4 servings

Start to Finish: 25 mins

Ingredients

• 2 cups purchased pasta sauce (or just use 1 jar)
• 1/3 cup water (I put the water in the sauce jar and shake it, then pour it out to get all the sauce)
• 1 9 ounce package refrigerated or frozen cheese- or meat-filled ravioli
• 1 egg, lightly beaten
• 115 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

Directions

1. 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.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. I add in about a teaspoon of kosher salt to this mixture. 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. Makes 4 main-dish servings.