You’re not lazy, just resourceful. 🙂
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Preheat the oven to 350 degrees.
Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sautÃ© the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl.
Arrange the still-frozen ravioli (breaking them apart if they’re clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. 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.
Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Did I change anything? No, but I won’t add the onions next time. I don’t think I have ever said this before, but I think it had too much cheese. I know. “Too much” and “cheese” just don’t go together normally, but I think next time I will used shredded provolone or shredded mozzarella instead.