Easy Skillet Lasagna

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.

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

Easy Skillet Lasagna

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H
  • Serves 4 to 6
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Ingredients

  • For the tomato sauce
  • For the lasagna

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.

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    How To Change Up This Easy Skillet Lasagna

    • Tux variation

      This easy skillet lasagna welcomes a few impromptu script changes to fit your family’s preferences or the state of your pantry. In even more of a rush than usual? Rely on your standby jarred sauce. Need something to satisfy hearty eaters? Cook up some Italian sausage and crumble it into the sauce. No fresh mozzarella in that cheese drawer? Some fontina, jack, part-skim mozzarella, and/or provolone will work just fine.

    Recipe Testers' Reviews

    Skillet lasagna made with ravioli? OK, I'm game. If this recipe was to save me from boiling lasagna noodles and spending time layering and layering, I wanted to try it! This was so easy I believe it’ll go into my staples of recipes.

    I began the recipe by slicing my cloves of garlic and getting all of my ingredients ready. I used a 12-inch ovenproof skillet. Adding the oil, I threw in my sliced garlic. Whoops, my skillet was too hot and the garlic began to burn. Do over. Tried once again and this time followed the recipe exactly. I swapped out fresh ravioli I found in the refrigerated section of my grocery. I used Priano spinach and cheese ravioli (three 9 oz. packages). Other than that, I followed every step exactly and cooked the ravioli in the skillet for about 9 minutes, and then popped it in the oven for about 12 minutes. The skillet was almost full to the brim but, low and behold, it turned into lasagna with all of the layers.

    My husband said I added too much crushed red pepper (I guess my pinch was a little too big), so next time I'll cut down on that a bit. All of the timings in the recipe were spot on.

    When it comes to testing recipes, my husband and I have a bit of a ritual. Since he is my primary guinea pig, he and I sit down and review the recipe options and he gets to let me know which ones he’s excited to try. This period, we went over the list and said, "OOOOH I want that ravioli lasagna! I want that as my birthday dinner!"

    I was slightly hesitant as I had never made this recipe, and heaven forbid it fall flat on his birthday (that would be such a bummer). But we decided to go for it.

    Really, how wrong can you go with that much cheese and pasta? Thank goodness it was quick because of course I got called away to my office just as I was about to start prepping dinner. When I got home we were both ravenous and I was jumping into a recipe I’ve never made. I used a 12-inch cast iron skillet. And it was the perfect size. Total time was 45 minutes.

    It was lava hot so we did have to wait a bit. But it was entirely worth the wait. I would say that the recipe feeds 6 sensible people. Or 4 adults who are eating like teenagers. It really couldn't be easier to make. And my husband was THRILLED with how good it was. He gave it a 10+.

    This is a perfect quick dinner. Other than the frozen ravioli, I had all the other ingredients at home. And I’m willing to bet most people probably have the ravioli. We will definitely revisit this one in the future.

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