The one thing we can all agree we need right now? More easy to cook (and clean up) comfort food. This skillet lasagna gets its layers from store-bought ravioli and can be made with just a handful of kitchen staples. Meghan makes this most often with ground pork, but bulk sausage works well and boosts the flavor of the sauce with zero extra effort.
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Speedy Skillet Ravioli Lasagna
- Yield: 4 to 6 1x
Ingredients
2 tablespoons olive oil
1 pound ground beef, pork, or sausage
1/2 teaspoon kosher salt
1 (28 ounce) can tomatoes (crushed or diced work best)
1 teaspoon garlic powder
1/2 teaspoon dried oregano
24 ounces fresh cheese ravioli
8 ounce shredded mozzarella cheese (about 2 cups)
1 ounce finely grated Parmesan cheese
Instructions
1. Preheat your oven to 375 degrees F. Heat the olive oil in a large straight sided skillet over medium high heat. Break the beef into large pieces into the oil to brown. Cook, breaking up wth beef with a wooden spoon, until browned and crisped, about 8 minutes. Season the beef with salt, garlic powdered and oregano.
2. Add the canned tomatoes to the skillet and bring to a simmer. Add the ravioli and stir until coated. Remove the pan from the heat and cover the skillet with shredded mozzarella and parmesan. Move the skillet to the oven and bake for 20 to 22 minutes until the whole skillet is bubbly, particularly in the center, and the cheese is beginning to brown.
Keywords: lasagna, dinner, skillet, ravioli, cheese
