Lazy Skillet Lasagna

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Lazy skillet lasagna is an excellent choice for weeknight family meals. This might be a simple skillet lasagna, but it is packed with flavor. Using your favorite fresh or refrigerated ravioli, some ground beef or sausage, a jar of sauce, and ricotta and mozzarella cheese, the lasagna comes together in a flash. Unless you decide to broil it briefly to finish, there’s no need to use the oven. Plus, with just 1 pan for prep, layering, and cooking, cleanup is a breeze!

Add a fresh tossed salad and a loaf of garlic bread for a family-pleasing meal you’ll make again and again.

What I Like About This Dish

• It’s fast. This lasagna is ready in as little as 30 minutes. It’s just a matter of browning the meat, layering the ingredients, adding the cheese, and cooking on the stovetop. It’s the perfect choice for busy moms and dads.
• Easy cleanup. Everything is prepared and cooked right in the pan. No extra bowls to clean.
• Tastes like classic lasagna. Using cheese-filled ravioli mimics the layers of noodles and cheese, while extra ricotta cheese and mozzarella make the dish rich and satisfying.

Ingredient Notes

• Ground Beef or Sausage: Either one will work nicely, or you could use ground turkey. Or try making it with vegetarian ground meat.
• Ravioli: Use a cheese-filled ravioli or a meaty version. Cheese and spinach-filled ravioli is a great option. If you use frozen ravioli, add a few minutes of simmering time.
• Marinara Sauce: Use about 3 cups of your favorite marinara or spaghetti sauce.
• Ricotta Cheese: Whole milk ricotta is preferred because it is creamier and more stable. Part-skim ricotta has a higher water content and can weep into the sauce as it heats.
• Mozzarella: Whole-milk mozzarella gives you a smoother, stretchier melt, but part-skim mozzarella works well, too.

How to Make Lazy Skillet Lasagna

1. Brown the ground meat in a large skillet for about 8 to 10 minutes, or until cooked through and no longer pink. Drain off any excess grease. Season with salt and pepper.
2. Add the marinara sauce to the skillet and bring to a simmer.
3. Layer the ravioli over the sauce, then cover the pan and simmer for 6 to 8 minutes.
4. Spoon the ricotta cheese over the ravioli layer, sprinkle lightly with salt and pepper, and then top with the mozzarella cheese. Cover the pan and cook for a few more minutes to melt the cheese.
5. Serve with Parmesan cheese and a garnish of fresh chopped basil or parsley, if desired.

Recipe Variations

• Add aromatics. Sauté about 1/2 cup of chopped onion with the meat, then add a minced clove of garlic after draining off the grease.
• Add vegetables. Sauté sliced mushrooms, chopped bell pepper, zucchini, or spinach after browning the meat.
• Swap the ricotta. Use small-curd cottage cheese in place of the ricotta. Drain it first if it looks especially wet.
• Finish it with pesto. Spoon or drizzle a little pesto over the lasagna just before serving.
• Make it meatless. Omit the beef or sausage and use cheese ravioli. Add mushrooms, spinach, plant-based meat, or another cooked vegetable for extra flavor and texture.

How to Store Leftovers

• Refrigerate: Let the lasagna cool, then transfer the leftovers to an airtight container. Store in the fridge for up to 3 to 4 days.
• Freeze: Transfer the lasagna to a freezer-safe, airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The ravioli might be slightly softer after freezing and reheating.
• Reheat: Reheat gently in a covered skillet over low heat, adding a splash of water or marinara if it seems dry. Alternatively, warm individual portions in the microwave.