Go Back
+ servings
Skillet lasagna on small white plate.
Print

Skillet Lasagna

When we're craving lasagna, this skillet version always does the trick. No boiling pasta separately, layering, or baking, which makes this recipe go quick! Perfect for a busy night.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1079kcal

Ingredients

  • 1 pound ground beef
  • 1 sweet onion diced
  • 3 cloves minced garlic divided
  • 24 ounces marinara sauce
  • 1/3 cup water
  • 18 ounces frozen cheese ravioli
  • 2 cups ricotta cheese
  • 3/4 cup grated Mozzarella divided
  • 1/4 cup grated Parmesan
  • 1/4 cup minced parsley

Instructions

  • Heat a large, deep skillet over medium heat. Add the ground beef and break it up as it cooks.
  • When meat is mostly cooked through stir in the onion and 2 cloves of garlic. Continue cooking until meat is cooked through. Drain fat and return to pan.
  • Add the marinara, water, and cheese ravioli to the skillet. Stir to submerge the ravioli in the pasta sauce.
  • Bring to a boil, cover, and simmer for 8 minutes or until the pasta is tender.
  • Stir together the ricotta cheese, Parmesan, 1/4 cup mozzarella, remaining clove of minced garlic, and parsley.
  • Remove the skillet from the heat and drop spoonfuls of the ricotta mixture over the pasta. Spread to cover the pasta. Sprinkle with remaining 1/2 cup of mozzarella.
  • Cover the skillet and let sit for 5 minutes to melt the mozzarella. Sprinkle with additional parsley before serving, if desired.

Video

Notes

We love using cheese ravioli in this recipe, but you can use any variety that you prefer. 
This recipe also works well with ground turkey or pork, if that's what you prefer.

Nutrition

Calories: 1079kcal | Carbohydrates: 73g | Protein: 62g | Fat: 59g | Saturated Fat: 27g | Cholesterol: 231mg | Sodium: 2094mg | Potassium: 1144mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1755IU | Vitamin C: 21.5mg | Calcium: 583mg | Iron: 18.3mg