Lazy Ravioli Skillet Lasagna
A super simple recipe to make lazy skillet lasagna using ravioli! No need to boil the noodles separately, dirty a bunch of dishes, or make layers. This one-pot lasagna combines and cooks everything in one pot!
Hooray for one skillet lasagna!
It goes like this. Sometimes (read: most times), my love for good comfort food is borderline inappropriate. As soon as the weather is slightly more crisp than the day before, I am getting out the pasta and cheese and saying a final farewell to grilled chicken and salad. So, I ask you to feel all the feelings you get when a warm, cozy dish of lasagna is baking away in your oven.
The way the house smells like cheese and ground beef cooked in tomato sauce mingling with garlic, Italian seasonings, and hints of fennel seeds. The warmth surrounding a dish of cheesy, melty, saucy, and noodle-y 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. And of course, you have to serve this low-effort lasagna with the best garlic bread in the world and a salad because it’s healthy.
Are you feelin’ me now?
So the minute I got my skillet lasagna recipe finalized and extra cheese, I was ready to bring it to y’all. Who doesn’t want to cut the prep time by half when it comes to making lasagna? I mean, super easy lasagna all the time? No need for layers, and everything cooks itself in one pot?
This is one pot lasagna reality, my friends.
Ingredients for easy skillet lasagna
- Ground beef: I like to use ground beef for my homemade ravioli lasagna, but you can also use ground turkey or chicken. Some people also like to use Italian sausage out of the casing for a classic lasagna, which would also work here. You could even do a split of ground beef and ground sausage. Depending on the type of meat you use, you may want to drain the excess grease so that the lasagna isn’t too greasy.
- Olive Oil: You’ll need a glug to saute the onions and garlic.
- Onions: We’ll add roughly 1 cup of diced onions once the ground beef has rendered its fat.
- Garlic: We’ll add 5 minced garlic cloves to the recipe. This makes sure that the lasagna is uber-flavorful!
- Seasonings: I like to use oregano instead of Italian seasoning for my lasagna recipe, although either would work here. You’ll also need red pepper flakes, sugar, and crushed fennel seeds. Feel free to omit the fennel if you used sausage with fennel already in the seasonings. It can become overpowering.
- Marinara or spaghetti sauce: I like to use store-bought marinara because it already has all the slow-simmered flavors of a lasagna built in. My favorite is this brand; I buy it in bulk from Costco!
- Crushed Tomatoes: No need to drain; add it right into the sauce!
- Chicken or Beef Broth: Either works for this recipe. Just be sure to use low sodium so that you can adjust the salt that’s needed in the recipe.
- Frozen Ravioli: I like using ricotta cheese ravioli, but any flavor you like will do. I usually opt for the ricotta or spinach variety to get extra veggies!
- Mozzarella Cheese: As always, I do recommend shredding your mozzarella for this recipe. Preshredded mozzarella doesn’t stretch the same way as a block does. If you must use pre-shredded mozzarella, I like the thick-cut variety from this brand. Otherwise, I usually ask the deli attendant to cut me a 1/2-pound block. And I’ll shred it at home on my box grater.
- Parsley and Parmesan Cheese: I like to use parsley for topping, but fresh basil works too. Use grated or shaved parmesan, whatever you have on hand!
How to make ravioli skillet lasagna:
- Cook the meat first. First, heat a large cast iron skillet or oven-proof saute pan over medium-high heat. Cook and crumble the ground beef to break up any large chunks. Then drizzle with olive oil if the meat is very lean. If you used a fattier ground beef, you may want to drain the additional grease so the lasagna isn’t too greasy.
- Saute the aromatics. Add the onions and saute them for for a few minutes or until they are tender and translucent. Then add the garlic and let cook for 30 seconds before you sprinkle the seasonings over the other ingredients. Allow the spices to bloom in the oil, then add the marinara sauce, crushed tomatoes, and chicken broth.
- Simmer the sauce. Bring the marinara sauce to a boil, taste, then adjust with salt if the sauce is lacking severely. You don’t want it to be overly salty at this point because we’ll add the lasagna noodles, mozzarella, and parmesan, which all have sodium. Stir in the ravioli and bring the sauce back to a simmer. Reduce the heat to medium-low, cover, and allow the noodles to simmer for a few minutes until the ravioli heats through and the sauce reduces. This is the part where you bake a traditional lasagna.
- Finish and serve it up. Add the mozzarella cheese to the top, turn off the stove, cover, and let the cheese melt. You can also pop the skillet under the broiler for a few seconds to allow the cheese to get bubbly and golden the way it would on a traditional lasagna. Top with parsley and parmesan, and serve warm!
FAQs about this recipe
I prefer my homemade garlic bread or a slice of no knead focaccia. You can also serve this with roasted Brussels sprouts, sauteed broccolini, an everyday salad, sauteed garlic herb mushrooms, or a Caesar salad.
I like popping leftovers into an airtight container and keeping them in the fridge. Consume within 4 days and reheat in the microwave!
A balance of cheese, noodles, and meat.
Yes, I’ve baked my ravioli skillet lasagna in my Dutch oven pan under the broiler with no problems!
I like to use a cast iron saute pan or braiser. I find this is the perfect vessel to cook this skillet lasagna in. Bonus: it does from the stove to the oven without any issues!
If you like this recipe, you might also like:
- Creamy Pesto Pasta with Chicken
- Sun-dried Tomato Baked Salmon and Orzo
- Comforting One Pot Lasagna Soup
- All-Purpose Meat Sauce Recipe
- Tomato Mozzarella Baked Chicken
- 1 tablespoon olive oil
- 1 lb. lean ground beef (turkey or chicken)
- 1 tablespoons olive oil
- 1 cup yellow onions, chopped
- 5 cloves garlic, minced
- ½ teaspoon EACH: crushed fennel seeds AND red pepper flakes
- 1 teaspoon EACH: dried oregano AND sugar
- 1 (24-ounce) jar marinara or spaghetti sauce (homemade or store-bought)
- 1 (14.5 ounce) crushed tomatoes
- 1 ¾ cup low sodium chicken broth (or beef)
- 20 ounce frozen ravioli (I like ricotta)
- 1 ½ cup cubed or shredded mozzarella cheese
- Parsley + parmesan for topping
- CRUMBLE: Heat a 4-quart cast iron skillet or oven-proof saute pan over medium-high heat. Add the ground beef, cook, and crumble for 5-7 minutes, breaking up large chunks. Drizzle with olive oil if the meat is very lean.
- SAUTE: add the onions and cook for 7 minutes until tender and translucent. Add the garlic, fennel seeds, red pepper flakes, oregano, and sugar. Continue to cook for 60 seconds. Then add the marinara, crushed tomatoes, and chicken broth.
- SIMMER: Bring to a boil, taste, and add a little salt if it needs it. Then, add the ravioli to the skillet and allow the lasagna to come to a boil. Reduce the heat to medium-low, cover, and simmer for 15-18 minutes or until the sauce has reduced and the ravioli is cooked.
- FINISH AND SERVE: Add the mozzarella cheese on top, turn off the stove, and cover allow the cheese to melt for 5-7 minutes. Alternatively, you can pop the skillet under the broiler and broil for 30-60 seconds until the cheese turns golden. Top with parsley and parmesan, and serve warm.
Amount Per Serving: Calories: 514Total Fat: 26gCarbohydrates: 31gFiber: 3gProtein: 39g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.