Skillet Lasagna

Name: Skillet Lasagna
Ingredients: 2 tablespoons olive oil; 1 lb lean ground beef; 12 medium onion, diced; 2 garlic cloves, minced; 28 ounces diced tomatoes; 8 ounces tomato sauce; 1 12 cups low sodium chicken broth; 18 ounces of buitoni four cheese ravioli, from the refrigerated section; 8 ounces fresh mozzarella cheese, cubed; 12 cup freshly grated parmesan cheese; flat leaf parsley (to garnish)

11 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 lb lean ground beef
12 medium onion, diced
2 garlic cloves, minced
28 ounces diced tomatoes
8 ounces tomato sauce
1 12 cups low sodium chicken broth
18 ounces of buitoni four cheese ravioli, from the refrigerated section
8 ounces fresh mozzarella cheese, cubed
12 cup freshly grated parmesan cheese
flat leaf parsley (to garnish)

Directions

1

Add olive oil to large skillet.
2

Sautee onions and garlic, over medium heat, until onions are soft and translucent.
3

Add sausage and cook, breaking up with wooden spoon while it browns.
4

Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
5

If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
6

Bring mixture to a boil, then reduce heat and simmer over medium heat.
7

Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes.
8

Remove from heat and stir in mozzarella and parmesan.