Skillet Ravioli Lasagna With Spicy Italian Sausage Recipes

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SPICY ONE-SKILLET LASAGNA



Spicy One-Skillet Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 1/2 pounds spicy Italian sausage, casings removed
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
  • Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
  • Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

EASY SKILLET RAVIOLI LASAGNA



Easy Skillet Ravioli Lasagna image

Lasagna is a family favorite, but weeknights tend to be busy. This easier-than-ever skillet ravioli version has all the Italian flavors your family loves, but it's ready in less than 30 minutes.

Provided by By Karly Campbell

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 lb ground beef
1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce Italian Herb
1/3 cup water
1 package (18 oz) frozen cheese ravioli
1 cup ricotta cheese
1/4 cup grated mozzarella cheese (1 oz)
1/4 cup finely chopped parsley

Steps:

  • In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
  • Add pasta sauce and water; stir. Add frozen ravioli; stir to coat in sauce. Heat to boiling; reduce heat. Cover and cook 8 minutes, stirring halfway through.
  • In small bowl, stir together ricotta cheese, mozzarella cheese and parsley until well combined. Drop spoonfuls of ricotta mixture over pasta. Cover; cook over low heat about 2 minutes or until cheese is melted.
  • Serve immediately.

Nutrition Facts : ServingSize 1 Serving

SPEEDY SKILLET RAVIOLI LASAGNA



Speedy Skillet Ravioli Lasagna image

With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Provided by Anna Hezel and the Editors of Taste

Categories     Dinner     Pasta     Lasagna     Mozzarella     Parmesan     Basil     Tomato     Quick & Easy     Kid-Friendly

Number Of Ingredients 14

Tomato Sauce:
2 tbsp. extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp. tomato paste
Pinch of dried red pepper flakes
1 (28-oz.) can crushed tomatoes
2 large fresh basil sprigs, plus torn leaves for garnish
1 tsp. sugar
1 tsp. coarse kosher salt (preferably Diamond Crystal)
1/4 tsp. freshly ground black pepper
Lasagna:
1 1/2 lbs. frozen cheese ravioli
8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)
Parmesan cheese

Steps:

  • Make the tomato sauce:
  • Preheat the oven to 450°F 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 the salt and black 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 of 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 the ravioli lasagna:
  • Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

DO-AHEAD RAVIOLI SAUSAGE LASAGNA



Do-Ahead Ravioli Sausage Lasagna image

Get a jumpstart on a delicious casual dinner. Make a pasta casserole the day before and tuck it in the fridge for next-day baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 5

1 1/4 lb bulk Italian pork sausage
1 jar (26 to 28 oz) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 1/2 cups shredded mozzarella cheese (10 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
  • In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
  • Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g

SAUSAGE RAVIOLI LASAGNA



Sausage Ravioli Lasagna image

Here's a hearty entree that'll have guests kissing the cook! You can easily alter it to please any palate-using ground beef or turkey for the sausage or beef ravioli instead of cheese. -Nicole Gazzo, Bondurant, Iowa

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 8

1 package (25 ounces) frozen cheese ravioli
1-1/2 pounds bulk Italian sausage
1 container (15 ounces) ricotta cheese
1 large egg, lightly beaten
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
2 cups shredded Italian cheese blend

Steps:

  • Cook ravioli according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli., Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese., Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 609 calories, Fat 31g fat (14g saturated fat), Cholesterol 115mg cholesterol, Sodium 1608mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 4g fiber), Protein 32g protein.

RAVIOLI AND SAUSAGE LASAGNA



Ravioli and Sausage Lasagna image

Make and share this Ravioli and Sausage Lasagna recipe from Food.com.

Provided by CookingONTheSide

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

4 links Italian turkey sausage links
1 (7 ounce) jar roasted red peppers, drained and coarsely chopped
1 tablespoon chopped fresh basil (or 1 t dried basil)
1 (26 ounce) jar marinara sauce
1 (30 ounce) package frozen large square cheese ravioli, thawed
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 350 degrees; you'll need a shallow 2-quart baking dish.
  • Heat a medium nonstick skillet over medium high heat.
  • Add sausages and cook, breaking up chunks with a spoon, 5 minutes or until no longer pink.
  • Remove from heat; stir in roasted red peppers and basil.
  • Spread 1 cup pasta sauce in baking dish.
  • Top with a layer of 12 ravioli, the sausage mixture, then the mozzarella cheese.
  • Top with 1 cup sauce, remaining ravioli and remaining sauce.
  • Cover with nonstick foil.
  • Bake on a sheet of foil (to catch any drips) 1 hour or until ravioli are tender when pierced.
  • Uncover, sprinkle with Parmesan cheese and bake 5 minutes until cheese is barely golden.
  • Let stand 15 minutes before serving.

SKILLET RAVIOLI LASAGNA WITH SPICY ITALIAN SAUSAGE



Skillet Ravioli Lasagna with Spicy Italian Sausage image

Number Of Ingredients 8

1 pound hot italian sausage
2 cups marinara sauce
1/2 cup water
1 pound cheese ravioli
1 1/2 cup ricotta
1 egg
1 dash salt and pepper
1 cup shredded mozzarella

Steps:

  • Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes. (Drain fat, if desired.) Add marinara and water to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10 minutes.
  • Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli and let cook 3 minutes.
  • Sprinkle mozzarella all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool 10 minutes, then serve.

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