Skillet Ravioli Lasagna

Do you want to dive into this cheesy skillet of awesomeness? Well, I did, and I can tell you... it was quite magical. Layers of tender, four-cheese ravioli, herby/zesty marinara sauce and ultra-gooey mozzarella. And, the rustic quality of the seasoned skillet (including the flavor it imparts just by being itself) turns this into one of those meals you think about for awhile. A long while.

Here's the thing - this dish is so easy, I'm going to push hard here - MAKE IT. You won't be disappointed. And I encourage you to make the homemade marinara sauce because you can control and seasonings right from the beginning. I like oregano, basil, onion, and garlic in my sauce - all bottled herbs and spices so it's a smooth sauce. I also add a touch of Worcestershire sauce for tang. I'm not a fan of chunky sauces in lasagna.

But that's me - feel free to go wild with your sauce. Add thyme, red pepper flakes and parmesan cheese if that's your jam. While you're at it, add sauteed vegetables like onions, peppers and mushrooms. That would make the chunky sauce I referred to. Marinara sauce is a very personal thing, so make this personal.

About the ravioli: I used refrigerated ravioli - the kind sold in 20-ounce packages (in my store, it's in the cheese aisle). Choose any variety you like - including beef ravioli. You can't go wrong here. Just be prepared to be satisfied.

About the skillet: Since this is a "skillet" dinner, I strongly encourage you to use a skillet. I prefer cast iron for the seasoning it adds to everything it touches. But any ovenproof skillet will do. No skillet? Don't fret, use a baking dish.

Skillet Ravioli Lasagna

20 ounces refrigerated ravioli (I used Buitoni 4 cheese ravioli)
3 1/2 cups tomato sauce (from a carton or can)
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1 3/4 cups shredded mozzarella cheese

Preheat the oven to 350 degrees.
Cook the ravioli according to the package directions. Drain and arrange in a single layer on a large piece of foil (this keeps them from sticking together).
Meanwhile, in a medium saucepan, combine the tomato sauce, Worcestershire sauce, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt and pepper.
Spoon 1/2 cup of the sauce into the bottom of an ovenproof skillet or baking dish. Arrange 1/3 of the cooked ravioli over top of the sauce in the pan. Top with 1 cup of the sauce and 1/2 cup of the cheese. Repeat layers - 1/3 of the ravioli, 1 cup sauce and 1/2 cup of the cheese. Repeat one more time, using the last 1/3 of the ravioli, the last cup of sauce and the last 3/4 cup of the cheese. Transfer the skillet to the oven and bake for 10 to 15  minutes, until the cheese is golden and bubbly. Serve hot to very happy people.

Serves 4