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This Skillet Ravioli Lasagna recipe, or as we like to call it, “Lazy Lasagna” is a simple cozy meal that is whipped up so easily and cooked in less than 30 minutes. One skillet cooks from start to finish and it has all the flavor and comfort of lasagna, without all of the effort and is perfect for a weeknight dinner!
Lasagna is my husband’s love language and he would love if I made it every week. But the real deal can be a bit time consuming so it’s definitely a dish that is reserved for special occasions.
We typically make this No Boil Lasagna when it is on the menu, but as easy as that recipe is, I wanted something even more simple, so this one pot skillet lasagna made with ravioli instead of lasagna noodles became an instant hit from the first time I made it.
Cozy, cheesy easy pasta recipes are always a favorite in our house, so make sure to check these out as well: Crock Pot Creamy Chicken Pasta, Italian Sausage Pasta Bake, Creamy One Pot Pasta or my personal favorite, this Easy Baked Pasta with Spinach!
Why You Will Love This SKillet Ravioli LasAGNA
- It’s so much easier to make than classic lasagna.
- Leftovers are even better than the day you made the dish.
- Simple ingredients that are typical kitchen staples.
- Only one pot needed, one pot meals make for the best dinner!
- A kid friendly dinner!
- It’s so simple to vary by switching up the sauce or the ravioli–never eat the same flavor variation twice!
Ingredient Notes
See full list of ingredients with measurements in recipe card below.
- I like to use cottage cheese in a lot of my dishes that would normally use ricotta cheese. I like the texture and tang that comes from it. You can opt for either cottage cheese or ricotta in this skillet ravioli lasagna.
- I love using ground turkey versus ground beef or even Italian sausage when making this dish to lighten it up a bit since it’s already a fairly heavy dish plus it doesn’t need to be drained.
- We use Rana refrigerated ravioli most of the time when making this. I like the mozzarella cheese ravioli the best, but used the spinach and ricotta flavor when making this dish the day I took photos. You can use frozen ravioli, but it will just need to be cooked a bit longer to get to al dente.
- For best results, freshly shred your mozzarella cheese and grate your parmesan cheese. It melts so much better than the cheese that comes pre-shredded.
Recipe Variations
- vary the meat: you can use Italian sausage, ground beef or even opt to omit the meat entirely for a meatless recipe. If you use beef or sausage, you will want to drain any excess grease after browning.
- use fresh herbs: I love adding some fresh basil over top after melting the cheese or adding some along with other fresh herbs right into the cheese mixture.
- add other vegetables. add in some spinach, mushrooms, and more
- vary the marinara and ravioli: this is the best way to change up the flavor profile of this skillet ravioli lasagna. The flavor combinations are endless. We love to use an Arrabbiata sauce to kick up the spiciness in this dish, and also try other flavors of ravioli to shake things up!
Step-By-Step Instructions
Step 1: Add the cottage cheese (or ricotta), 1 cup of the mozzarella, parmesan, and seasonings to a small bowl.
Step 2: Stir to combine, you can adjust the seasoning as desired, set aside.
Step 3: Heat a large ovenproof skillet to medium-high heat. Add a drizzle of olive oil and heat until glistening. Add the onions and peppers and sauté until onions start to soften. Add the ground turkey and break into smaller pieces and brown until no longer pink inside.
Step 4: Once the meat is browned, shift to medium heat and add the marinara sauce and broth and stir to combine.
Step 5: Simmer the sauce until it comes to a gentle boil. Add in the ravioli and try to stir to allow it to become coated by the sauce, pressing it down into it as much as possible.
Step 6: Simmer the ravioli in the sauce for about 5 minutes for fresh or about 7-8 minutes for frozen, longer if needed. Cook the ravioli until al dente.
Step 7: When the ravioli is al dente, spread the cheese and seasoning mixture in a thin, even layer, covering the ravioli. Sprinkle the remaining mozzarella cheese on top.
Step 8: Place the skillet in the oven and broil for 3-5 minutes to allow the cheese to melt and become browned and bubbly. Top with freshly chopped parsley or basil if desired. Serve with fresh bread and your favorite salad recipe!
Recipe Tips
- Do not overcook the ravioli. It will continue to cook slightly when sitting in the oven, so it’s best to add the cottage cheese mixture over top when it is just before or right at al dente.
- Use a small curd cottage cheese, or you can even whip the cottage cheese for smoother texture. If you are not a huge fan of cottage cheese being lumpy in the top layer but want the added protein, you can buy cottage cheese that is already whipped or even pop it in the food processor and smooth it out before adding to the cheese mixture.
- If you use a less lean meat, make sure to drain excess grease. If you use ground beef or Italian sausage instead of the turkey, drain the grease before adding in the marinara and broth.
Storage
Store leftovers in an airtight container for 3-4 days in the refrigerator. Freezing is not recommended as the ravioli texture is lacking after thawing and reheating, but the flavor is still amazing, so if you really would like to freeze it, you can. It will keep for about 3 months.
Other Favorite Pasta Recipes
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Skillet Ravioli Lasagna
Ingredients
- 1 lb ground turkey
- 1 red bell pepper, small diced
- 1 small onion, diced
- 1 ¼ c small curd cottage cheese, or ricotta cheese
- 1½-2 c shredded mozzarella cheese, separated
- ½ c grated parmesan cheese
- 2-3 garlic cloves, minced
- 1 ½ tsp Italian seasoning
- ½ tsp sea salt, more or less to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ tsp garlic powder
- 24 oz. jar of marinara
- 1 to 1 ¼ c chicken broth, vegetable will work as well
- 20 oz refrigerated cheese ravioli
- chopped parsley or basil to garnish, optional
Instructions
- Add the cottage cheese (or ricotta), 1 cup of the mozzarella, parmesan, garlic, and seasonings to a small bowl. Stir to combine and set aside.
- Heat a large, ovenproof skillet to medium-high heat. Add a drizzle of olive oil and heat until glistening. Add the onions and peppers and sauté until onions start to soften. Add the ground turkey and break into smaller pieces and brown until no longer pink inside.
- Once the meat is browned, shift the heat to medium and add the marinara sauce and 1 cup of broth and stir to combine.
- Simmer the sauce until it comes to a gentle boil. Add in the ravioli and try to stir to allow it to become coated by the sauce, pressing it down into it as much as possible. You can add the extra broth if the mixture seems to have boiled down too much.
- Simmer the ravioli in the sauce for about 5 minutes for fresh or about 7-8 minutes for frozen, longer if needed. Cook the ravioli until al dente.
- When the ravioli is al dente, spread the cheese and seasoning mixture in a thin, even layer, covering the ravioli. Sprinkle the remaining mozzarella cheese on top, you can use ½-1 cup, more as desired.
- Place the skillet in the oven and broil for 4-5 minutes to allow the cheese to melt and become browned and bubbly. Top with freshly chopped parsley or basil if desired. Cool for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So excited to share this new one pot dinner with you that my family loves so much. Let me know what you think of it if you make it!