Skillet Ravioli Lasagna Recipe: Quick One-Pan Italian Dinner

This Skillet Ravioli Lasagna, nicknamed “Lazy Lasagna,” is a cozy, comforting weeknight dish ready in under 30 minutes. Everything cooks in a single ovenproof skillet, delivering the taste of classic lasagna with far less effort.

Plate with skillet lasagna ravioli with fork scooping in.

Traditional lasagna is a labor of love and often reserved for special occasions in our house. We do make a no-boil version sometimes, but this skillet version using ravioli is even simpler and quickly became a favorite from the first time I made it.

Cheesy, comforting pasta dishes are staples for us. If you enjoy this, try other easy pasta recipes for more weeknight inspiration.

Why You Will Love This Skillet Ravioli Lasagna

Much quicker and easier than traditional lasagna.
Leftovers often taste even better the next day.
Uses simple ingredients that are pantry-friendly.
Only one skillet is needed, which makes cleanup effortless.
Kid-friendly and adaptable to different tastes.
Easily varied by changing the sauce, ravioli flavor, or protein.

Ingredient Notes

See the recipe card below for the full ingredient list and measurements.

Cheese, ravioli, ground turkey, seasoning and other ingredients arranged on surface.

Cottage cheese or ricotta: I often use small-curd cottage cheese instead of ricotta for a tangy texture, but either works well.
Ground turkey: I prefer turkey to keep the dish a bit lighter. Ground beef or Italian sausage may be used, but drain excess fat if needed.
Ravioli: Refrigerated cheese ravioli (such as Rana) works great. If using frozen ravioli, add a few extra minutes of cooking time to reach al dente.
Cheese: Freshly shredded mozzarella and grated Parmesan melt better than pre-shredded varieties.

Recipe Variations

Change the protein: Use Italian sausage, ground beef, or omit meat for a vegetarian version.
Use fresh herbs: Add basil or parsley after broiling or mix fresh herbs into the cheese layer.
Add vegetables: Stir in spinach, mushrooms, or other vegetables when sautéing the onions and peppers.
Switch sauces or ravioli flavors: Try a spicy arrabbiata sauce or different ravioli fillings to create new flavor combinations.

Step-By-Step Instructions

Cottage cheese, parmesan cheese, spices and other ingredients in glass bowl before stirring.

Step 1: In a small bowl, combine cottage cheese (or ricotta), 1 cup of shredded mozzarella, grated Parmesan, garlic, and seasonings. Stir and set aside.

Cottage cheese lasagna mixture in bowl with wooden spoon.

Step 2: Stir the cheese mixture again, taste, and adjust seasonings if needed. Set aside.

Browned ground turkey with red bell pepper and onion in skillet.

Step 3: Heat a large ovenproof skillet over medium-high. Add a drizzle of olive oil, then sauté diced onions and red bell pepper until softened. Add ground turkey and cook, breaking it up, until no longer pink.

Marinara added to skillet with browned turkey and veggies.

Step 4: Reduce heat to medium and stir in marinara sauce and about 1 cup of chicken (or vegetable) broth. Combine well.

Lasagna added to skillet with meat and tomato sauce.

Step 5: Bring the sauce to a gentle boil, then add the ravioli. Stir gently to coat and press the ravioli into the sauce so they’re submerged. Add extra broth if the sauce reduces too much.

Lasagna cooked al dente in skillet with marinara.

Step 6: Simmer the ravioli until al dente—about 5 minutes for fresh ravioli or 7–8 minutes for frozen (add more time if needed).

Cottage cheese lasagna mixture spread over top of lasagna in skillet.

Step 7: When the ravioli is just al dente, spread the cheese mixture in a thin, even layer over the top. Sprinkle the remaining mozzarella (about ½–1 cup or more to taste) over the cheese layer.

Skillet ravioli lasagna with cheese melted on top and parsley added.

Step 8: Broil the skillet in the oven for 3–5 minutes until the cheese is melted, browned, and bubbly. Garnish with chopped parsley or basil if desired. Let rest 5 minutes before serving. Serve with fresh bread and a simple salad.

Recipe Tips

Do not overcook the ravioli. It will continue to soften in the oven, so add the cheese layer when the ravioli is just at or slightly before al dente.
For a smoother top layer, whip the cottage cheese. Use small-curd cottage cheese or pulse it in a food processor for a creamier texture if you prefer.
If using fattier meat, drain the grease. Browned beef or sausage should be drained before adding the sauce and broth.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is possible but may alter the ravioli texture; if frozen, it can keep about 3 months.

Other Favorite Pasta Recipes

Ground beef pasta in skillet topped with basil.

Dinner

Simple Ground Beef Pasta Skillet

Pasta salad made with grape tomatoes, spinach, basil, mozzarella and other ingredients in serving bowl.

Salads

Tomato Basil Pasta Salad

Pasta

Ground Beef Stuffed Shells

Pasta

Spicy Italian Sausage Pasta

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Skillet Ravioli Lasagna

By: Lorie Yarro

This simple one-skillet lasagna made with ravioli is perfect for busy weeknights—easy to prepare and full of comforting flavor.

Skillet lasagna made with ravioli on plate with fork scooping up a forkful.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Ingredients

1 lb ground turkey
1 red bell pepper, small diced
1 small onion, diced
1 ¼ cup small curd cottage cheese or ricotta
1½–2 cup shredded mozzarella, divided
½ cup grated Parmesan
2–3 garlic cloves, minced
1½ tsp Italian seasoning
½ tsp sea salt, to taste
½ tsp black pepper
¼ tsp red pepper flakes
½ tsp garlic powder
24 oz jar of marinara
1 to 1¼ cup chicken or vegetable broth
20 oz refrigerated cheese ravioli
Chopped parsley or basil to garnish (optional)

Instructions

Combine cottage cheese (or ricotta), 1 cup mozzarella, Parmesan, garlic, and seasonings in a small bowl. Stir and set aside.
Heat a large ovenproof skillet over medium-high. Add olive oil, sauté onions and peppers until softened. Add ground turkey and brown until no longer pink.
Reduce heat to medium and add marinara and 1 cup broth. Stir to combine.
Bring sauce to a gentle boil. Add ravioli and stir gently so they are coated and submerged in the sauce. Add the remaining broth if needed.
Simmer ravioli about 5 minutes for fresh or 7–8 minutes for frozen, until al dente.
When ravioli is al dente, spread the cheese mixture evenly on top and sprinkle remaining mozzarella.
Broil 3–5 minutes until the cheese is bubbly and browned. Garnish with parsley or basil and let rest 5 minutes before serving.

Notes

Do not overcook the ravioli. It will continue to soften in the oven, so add the cottage cheese layer when the ravioli is just at or slightly before al dente.

For a smoother top layer: Use small-curd cottage cheese or pulse it in a food processor if you prefer a creamier texture.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freezing can affect ravioli texture, but the dish will keep about 3 months if frozen.

Nutrition

Calories: 604 kcal, Carbohydrates: 52 g, Protein: 49 g, Fat: 22 g, Saturated Fat: 10 g, Sodium: 1884 mg (approximate).

Nutrition information is automatically calculated and should be used as an approximation.

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