“This vegetarian, kid-friendly dinner option tastes traditional but takes way less time than a classic lasagna recipe. The recipe suggests using grated carrots because they blend nicely into the sauce, but you can add any veggies that your kids will eat. You can also use beef ravioli to add some meat to this versatile dish. Make sure you have an ovenproof skillet available to make this dish!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl.
  3. Arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix.
  4. Ladle the marinara sauce evenly over the ravioli.
  5. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes.
  6. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan.
  7. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: