A super simple recipe to make lazy skillet lasagna! No need to make tons of layers, this one pot lasagna combines and cooks everything in one pot!
Cheeyah, one skillet lasagna!
It goes like this. Sometimes (read: most times) my love for good comfort food is strong and borderline inappropriate. And obviously, I refuse to be the only one. So I ask you to the feel all the feelings you get when a warm, cozy dish of lasagna is baking away in that oven of yours. The way the house smells like home, cheese, and tomato sauce mingling with garlic, italian seasonings, and hints of fennel seeds. The warmth surrounding a dish of cheesy, melty, saucy, and noodley (?!) lasagna straight out of the oven. As it hits the table, you bring forth your plate for what you mentally beg to be one massive, bubbly and cheesy slice.
Are you feelin’ me now? GOOD.
It’s no secret that the two of us love all things lasagna. But can I have a completely normal I-don’t-make-food-for-a-living conversation with you for a second? I kinda sorta really really hate all the layers that go into a lasagna. ThereIsaidit. Like forreals. Tell me i’m not the only one that feels like they’re being tortured when you need to lay layers of noodles topped with meat sauce and mozzarella. Tell me you physically feel your body aching too. Am I being totally annoying with how lazy I am when it comes to making lasagna? Ask me to do anything (even dishes — sometimes ????).
So you can’t even imagine how happy I was when this lazy skillet lasagna recipe finally took a turn in the right direction. I mean super easy lasagna all the time? No need for layers and everything cooks itself in one pot? Is it a dream?
No friends, this is cheesy reality.
I’m shamelessly going to tell you that i’ve gotten away for 2 ½ years without making you a traditional lasagna on the blog.
That’s right. The first was a skinny lasagna recipe with mushrooms and spinach and kids — it contained all but 9 lasagna noodles — and that’s partially because I wanted to keep the calories low but MOSTLY because (telling the truth in 3…2…1) I didn’t want to make a million layers. WOAH. It feels way too good to be airing out my dirty lasagna laundry.
The second time around, I went the lasagna soup route. Because a big, warm and cozy bowl of lasagna bathing in tomato sauce-esque soup is all a good winters evening needs.
And now, realizing that the cravings are too strong and I needed a more traditional fix, this low maintenance saucy skillet lasagna that sort of looks like a cheese-bomb mess hits the internet in full swing.
The ingredient list is simple. And some of you may even gasp when you see that your favorite store bought spaghetti sauce is a listed ingredient. I have no shame in using a few store bought ingredients when I need a quick 30 minute meal on the table that tastes like i’ve been making it all day. When I have homemade marinara sauce in the freezer, I defrost it and swap it out. Either will do the trick though!
I highly recommend using good canned tomatoes for this recipe. I’ve used both fire roasted crushed tomatoes and san-marzano style crushed tomatoes for this recipe, and both tasted amazing. I urge you to splurge a little bit on the tomatoes when you’re making lasagna. The tomatoes make all the difference, folks.
The seasonings — I’m never letting go of that hint of fennel. Ever since I figured out that fennel was the missing ingredient from my lasagna soup, it has become a staple in all my lasagna making endeavors. AND the most important part — the lasagna noodles! Actually, they aren’t noodles at all. I swapped them out for a 4 cheese ravioli from the refrigerated section of my grocery store. And FIREWORKS. The cheesy filling helps cut back on the amount of mozzarella you need but at the same time helps fulfill all the cheesy requirements.
And now, I leave you with this. Good things come to those who wait [and make traditional lasagna], but better things come to those who make lazy skillet lasagna.
Yes, that’s it. That’s totally it.
- 1 tablespoon olive oil
- 1 lb. lean ground beef (turkey or chicken works too!)
- 1 cup yellow onions, chopped
- 5 teaspoons minced garlic
- ½ teaspoon EACH: fennel seeds and red pepper flakes
- 1 teaspoon EACH: dried oregano and sugar
- 1 (28 ounce) can crushed tomatoes
- 1 cup spaghetti sauce, [url href=”http://littlespicejar.com/homemade-marinara-sauce-slow-cooker/” target=”_blank”]homemade[/url] or store-bought
- 1 ¾ cup low sodium chicken broth
- 20 ounce frozen or refrigerated ravioli (I used the 4 cheese kind)
- 1 cup shredded mozzarella cheese
- parsley and parmesan cheese for topping
- In a large skillet, heat the olive oil over medium high heat. Add the ground beef and sauté the beef for 5-7 minutes, breaking down the meat so you don’t have any large chunks. Drain all the grease except for about 2 teaspoons worth.
- Add the onions and continue to sauté for another 5 minutes or until the onions become soft and translucent. Add the garlic and let cook for 30 seconds before seasoning with the fennel seeds, red pepper flakes, oregano and sugar. When you can smell the seasonings (about 30 seconds after you add them), add the crushed tomatoes, spaghetti sauce, chicken broth, and ravioli to the skillet, stir to combine. Allow the lasagna to come to a boil, reduce heat to medium low, cover, and allow to simmer for 15-18 minutes to until the sauce has reduce and the ravioli is cooked through.
- Add the shredded cheese along with a sprinkle of parmesan, turn off the stove. Cover and allow the cheese to melt for about 5-7 minutes. Top with chopped parsley and additional parmesan cheese.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional info is for one serving of the skillet lasagna without parmesan cheese as it’s really up to you on how much you add.*