Short cut skillet Lasagna

It’s another lovely day outside but a little cool.  I’m putting together a quick and easy short cut lunch in my favorite cooking tool, a cast iron skillet.  This one is a small meatless lunch for two that literally took under 5 minutes to assemble.  Out of my freezer I pulled a partial bag of cheese Ravioli and the other ingredients from the fridge and spice cabinet.  Here we go:

Pre heat the oven 400°.

• Spray olive oil to coat the inside of a small cast iron skillet (or what ever pan you have).
• Cover the bottom of the skillet with about 1/2” Marinara sauce.
• Layer on frozen Ravioli.
• Spoon on some Ricotta cheese.  Little mounds here and there will do.
• Sprinkle Italian seasoning and garlic powder over it all.
• Tear 2-3 slices of Mozzarella and spread over Ravioli.  You can use shredded cheese, but I didn’t have any.
• Sprinkle a little dried or fresh parsley over the cheese.
• Loosely cover the pan with foil and bake for 20 minutes.
• Remove the foil and bake 10 more minutes.

Is that the easiest thing ever?  It probably took you longer to read this recipe than put it together.  It was so easy you could probably hold a baby on your hip while putting it together with the free hand.  Serve it with a nice Spinach and Arugula salad and a piece of crusty bread spread with garlic butter and you are ready to eat.  I made this lasagna meatless, but you could certainly add some cooked and crumbled turkey sausage to ramp it up.