Easy Skillet Lasagna


A metal skillet filled with easy skillet lasagna and garnished with basil leaves.

This easy skillet lasagna is made with a homemade basil tomato sauce, store-bought ravioli, and mozzarella and Parmesan cheeses. A satisfying weeknight dinner that the entire family will want repeatedly.

A metal skillet filled with easy skillet lasagna and garnished with basil leaves.

Adapted from Anna Hezel | Lasagna | Clarkson Potter, 2019

Those days when meal planning goes south and weeknight weariness looms, this easy skillet lasagna made with store-bought ravioli is simple salvation. A few pantry staples equate to a stress-free, one-pan supper that’s hard to mess up—and even harder to resist.–Jenny Howard

Why our testers loved this

There are a whole bunch of reasons our recipe testers put this easy skillet lasagna recipe on their weeknight rotation. It’s simple and quick to make, comes together in one pot, is inexpensive, and makes use of pantry staples.

Notes on ingredients

  • Tomato sauce–This recipe includes a method for making a homemade tomato sauce from garlic, tomato paste, crushed tomatoes, and basil, but to save time, feel free to substitute your favorite store-bought brand of marinara sauce. A 25-ounce jar will work well here.
  • Frozen ravioli–Use your favorite store-bought ravioli here. If you want to substitute fresh, decrease the cooking time according to package directions.
  • Mozzarella cheese–Use full-fat cheese here, and avoid pre-shredded cheese. Neither melt particularly well.

How to make this recipe

  1. Make the tomato sauce. Sauté the garlic in oil, then add the tomato paste and cook for a minute or so. Stir in the remaining tomato sauce ingredients and bring to a boil.
  2. Add the ravioli. Separate the frozen ravioli from one another and gently stir them into the simmering sauce.
  3. Cook the ravioli. Simmer for 10 to 15 minutes, or until the ravioli are just tender.
  4. Assemble the lasagna. Transfer half of the ravioli and sauce to a bowl, then top the remaining ravioli with half the mozzarella. Top with ravioli, sauce, and remaining mozzarella. Sprinkle with Parmesan.
  5. Bake the lasagna. Transfer the skillet to the oven and bake until the cheese is melted and golden brown. Let the ravioli lasagna rest for 10 minutes before serving.

FAQs

Can I add meat to the recipe?

Definitely. Stir some cooked ground beef or Italian sausage into the tomato sauce in step 4, or replace the tomato sauce with bolognese sauce.

Helpful tips

  • Don’t try to use a skillet smaller than 12 inches (30 cm) for this recipe. It won’t have enough room to hold all of the sauce and ravioli.
  • Leftover skillet lasagna will keep in the fridge in a sealed container for 3 to 4 days. Reheat in the microwave or in a skillet over medium-low heat.

More great one-pan pasta recipes

A tray of one-pan spaghetti puttanescaOne-Pan Spaghetti Puttanesca A white plate with a swirl of One-Pan Lemon Parmesan Linguine, with creamy sauce, a fork and 2 slices of lemon.A white plate with a swirl of One-Pan Lemon Parmesan Linguine, with creamy sauce, a fork and 2 slices of lemon.One-Pan Lemon Parmesan Linguine

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

Easy Skillet Lasagna

A metal skillet filled with easy skillet lasagna and garnished with basil leaves.A metal skillet filled with easy skillet lasagna and garnished with basil leaves.

This easy skillet lasagna is made with a homemade basil tomato sauce, store-bought ravioli, and mozzarella and Parmesan cheeses. A satisfying weeknight dinner that the entire family will want repeatedly.

Prep 25 mins

Cook 25 mins

Total 1 hr

Directions 

Make the tomato sauce

  • Preheat the oven to 450°F (232°C).

  • In a large 12-inch (30-cm) ovenproof skillet over medium-low heat, warm the oil until shimmering, about 2 minutes.

  • Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes.

  • Stir in the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and water. Season with salt and pepper and increase the heat slightly to bring to a boil.

Make the lasagna

  • Gently separate any frozen ravioli stuck together without tearing them.

    TESTER TIP: Don’t worry if the frozen ravioli refuse to separate from one another. They’ll fall apart during cooking.

  • Slip the ravioli into the sauce and cook over medium heat, stirring gently to prevent the ravioli from sticking to the skillet, until the sauce is very thick and the ravioli are just tender, 10 to 15 minutes.

  • Spoon half of the ravioli and sauce into a bowl.
  • Spread the ravioli remaining in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the ravioli and sauce from the bowl on top and cover with the remaining mozzarella. Sprinkle with the Parmesan.

  • Bake the lasagna until the sauce is bubbling and the cheese is lightly browned, 10 to 15 minutes.

  • Remove the lasagna from the oven, tear a few basil leaves and scatter them on top, and let rest 10 minutes before making it disappear.

Notes

  1. Cheese–You can swap in part-skim mozzarella, Provolone, or Monterey Jack cheese for the mozzarella called for in the recipe, but avoid pre-shredded cheese as it doesn’t melt well.
  2. Skillet size–Don’t use a skillet smaller than 12-inches. Our testers found that there wasn’t enough room to hold all the ingredients.
  3. Time-saver–Use a 25-oz jar of your favorite store-bought marinara sauce instead of the tomato sauce in this recipe. 
  4. Dietary–As written, this recipe is suitable for a vegetarian diet.

Show Nutrition

Serving: 1portionCalories: 893kcal (45%)Carbohydrates: 82g (27%)Protein: 44g (88%)Fat: 43g (66%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 145mg (48%)Sodium: 2389mg (104%)Potassium: 446mg (13%)Fiber: 7g (29%)Sugar: 11g (12%)Vitamin A: 843IU (17%)Vitamin C: 12mg (15%)Calcium: 512mg (51%)Iron: 20mg (111%)

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