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Speedy Skillet Ravioli Lasagna

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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 recipe | Didn't I Just Feed You podcast

Speedy Skillet Ravioli Lasagna

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  • Author: Didn’t I Just Feed You
  • Yield: 4 to 6 1x


This Skillet Lasagna recipe gets its layers from store-bought ravioli and can be made with just a handful of kitchen staples. This is great meatless, but if you eat animal protein, ground beef, pork, or sausage boost the flavor of the sauce with zero extra effort.



2 tablespoons olive oil

1 pound ground beef, pork, or sausage

1/2 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (28 ounce) can crushed or diced tomatoes 

24 ounces fresh cheese ravioli

2 cups (8 ounces) shredded mozzarella cheese 

1 ounce finely grated Parmesan cheese


1. Preheat the oven to 375 degrees F. Heat the olive oil in a large, straight-sided skillet set over medium-high heat. Cook the meat, breaking it up with a wooden spoon, until browned and crisped, about 8 minutes. Season with salt, garlic powder, and oregano.

2. Add the canned tomatoes to the skillet and bring to a simmer. Add the ravioli and stir to coat well. Remove the pan from the heat and cover the skillet with shredded mozzarella and Parmesan. Move the skillet to the oven and bake until the whole skillet is bubbly, particularly in the center, and the cheese is beginning to brown, about 20 minutes. Serve immediately.

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