Skillet Lasagna

2 tablespoons of olive oil
1 pound of Italian Vege Sausage
1/2 a medium onion, diced
2 cloves of garlic, minced
28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
1 8 oz can of tomato sauce
1 1/2 cups of low sodium chik'n broth
2 9 oz packages of Buitoni four cheese ravioli
8 oz of fresh mozzarella cheese, cubed
1/2 cup of freshly grated parmesan cheese
Flat leaf parsley for garnish

Instructions

Add olive oil to large skillet.

Saute onions and garlic, over medium heat, until onions are soft
and translucent.

Add sausage and cook, breaking up with wooden spoon while it
browns.

Once sausage is cooked through, add tomatoes, tomato sauce,
chicken broth, and ravioli.

If using whole peeled tomatoes, use kitchen shears to chop them
up while still in the can before adding to skillet.

Bring mixture to a boil, then reduce heat and simmer over medium
heat.

Simmer until ravioli are tender and sauce has reduced and
thickened, 15-20 minutes

Remove from heat and stir in mozzarella and parmesan.