Skillet ravioli lasagna is a 30 minute, one pot meal for a shortcut lasagna that's meaty, cheesy and seriously comforting and delicious.
I'm just gonna say it, I will probably never make a real lasagna.
It's one of those dishes that just feels like an excessive amount of work. (I feel the same way about homemade cinnamon rolls.)
Is it worth it? Probably. Do I care enough? Nope. Especially because I grew up with my mom buying and serving frozen lasagna.
So I either do that or I make a cheater version, like today. (And like this healthy one pot lasagna.)
We've got ground meat, cheesy ravioli pockets, a creamy sauce and a broiled cheese topping. Plus it's all made in one skillet. And ready in about 30 minutes.
And that is how we do lasagna around here! 🙌
To note: This is a somewhat altered version of a Real Simple magazine cut-out recipe I had saved.
I added ground turkey to have a protein and make this more of a hearty main dish with meat. I also changed up the cheeses and how they get added.
We end up with this gorgeous, comforting, cheesy and hearty main dish lazy lasagna made in a skillet. Easy and oh so tasty.
Yes please!
OK, let's get cooking.
Ingredient Notes:
Turkey: I use lean ground turkey (the 93% lean kind) for this recipe. You could substitute ground beef if you prefer, but you'll want to drain any excess grease.
Marinara: I stick with a basic flavor, but use your favorite brand and flavor here - extra garlic, extra herbs, added mushrooms, etc.
Ravioli: I use a standard four cheese ravioli, but you could swap out the type of ravioli if you'd like. I think a spinach and cheese one would work well here, too.
Mozzarella: I use bagged shredded mozzarella to keep it easy, but you could certainly try this with sliced fresh mozzarella layered on top.
Also, be sure you use a large pan for this. You'll want one that has deep sides and that can safely go in the oven under the broiler.
(If you absolutely don't have anything, you could skip broiling this. Sad. Or you could transfer everything to a casserole dish, then top it with the mozzarella cheese and broil it that way. But that means extra dishes. Also sad.)
And because we're keeping it easy with the shortcut lasagna, I highly recommend you pick up a bag caesar salad kit from the grocery store for your side dish and call it a day.
Dinner's got nothing on us.
Happy cooking!
Kathryn
Skillet Ravioli Lasagna
Ingredients
- 1 lb. lean ground turkey (93% lean)
- 1 small sweet onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, divided
- 1 (20 oz) package refrigerated 4-cheese ravioli
- 2 tablespoons chopped fresh basil
- ¾ cup whole milk ricotta cheese
- 1 to 1 ½ cups shredded mozzarella cheese
For serving:
- Extra chopped fresh basil
Instructions
- Preheat the oven to broil.
- Heat a high-sided broiler-safe skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until cooked through and no pink remains, about 6-7 minutes.
- Add onion and sauté for 3-4 minutes, until tender.
- Add the garlic and sauté for another 30 seconds, until fragrant.
- Stir in the marinara sauce, salt and pepper and stir to combine. Add ½ cup of water to the marinara jar, cover and shake it to clean any remaining sauce and add to the pan.
- Add the chopped basil to the pan.
- Stir in the ravioli until well distributed and coated with the sauce. Cook, stirring occasionally, until the ravioli is al dente, about 5 minutes.
- Turn off the heat and add the ricotta cheese to the pan. Stir until it's evenly mixed in.
- Top the skillet with the shredded mozzarella cheese.
- Broil on high for 3-5 minutes, until the cheese is melted and starting to brown on top. Remove from the oven and let sit for 5 minutes to set up. Serve hot and enjoy!
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