Skillet Ravioli Lasagna
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. 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!
Servings: 6
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
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.
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.
Nutrition
Calories: 604kcal | Carbohydrates: 52g | Protein: 49g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 1884mg | Potassium: 765mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1446IU | Vitamin C: 35mg | Calcium: 300mg | Iron: 12mg