One Pan Skillet Lasagna

I based this recipe off of

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 servings

Here’s What You Need:

  • 2 tablespoons of olive oil
  • 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
  • 1/2 a medium onion, diced
  • 2 cloves of garlic, minced
  • 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 1/2 cups of low sodium chicken broth
  • 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
  • 8 oz of fresh mozzarella cheese, cubed
  • 1/2 cup of freshly grated Parmesan cheese
  • Flat leaf parsley for garnish


  • Add olive oil to large skillet.
  • Saute onions and garlic, over medium heat, until onions are soft and translucent.
  • Add sausage and cook, breaking up with wooden spoon while it browns.
  • Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
  • If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
  • Bring mixture to a boil, then reduce heat and simmer over medium heat.
  • Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes
  • Remove from heat and stir in mozzarella and Parmesan.

Chefs Notes:
So Cheesy! I loved this meal. I served it with a salad and french bread. It was perfect. I’m sure you could use 1 cup shredded mozzarella as well if you’d like. I think it would make it easier.



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