WILD MUSHROOM RAVIOLI SKILLET LASAGNA

TO CUT DOWN ON PREP TIME, PURCHASE PREWASHED AND CHOPPED KALE TO USE IN THIS SKILLET LASAGNA. IF YOU PREFER, YOU CAN SWAP OUT THE KALE FOR ANOTHER GREEN, SUCH AS SWISS CHARD OR SPINACH.

START TO FINISH 25 minutes

• 1 egg, lightly beaten
• ½ of a 15-oz. carton fat-free ricotta cheese
• 2 Tbsp. grated Romano or Parmesan cheese
• 2 cups lower sodium pasta sauce with basil
• ¾ cup water
• 2 8- to 9-oz. pkg. refrigerated wild mushroom-filled ravioli or agnolotti
• 2 cups chopped fresh kale

1. In a bowl combine egg, ricotta cheese, and Romano cheese.

2. In a large skillet combine pasta sauce and the water. Bring to boiling. Stir in ravioli and kale. Return to boiling; reduce heat. Spoon ricotta mixture into large mounds on top of ravioli mixture.

3. Simmer, covered, 10 minutes or until ricotta mixture is set and ravioli is tender but still firm. MAKES 4 SERVINGS.

PER SERVING 416 cal., 16 g fat (7 g sat. fat), 118 mg chol., 975 mg sodium, 45 g carb., 4 g fiber, 26 g pro.