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.

Adapted from Anna Hezel | Lasagna | Clarkson Potter, 2019

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

Why our testers loved this

There are a whole bunch of reasons our recipe testers put this easy skillet lasagna recipe on their weeknight rotation. It’s simple and quick to make, comes together in one pot, is inexpensive, and makes use of pantry staples.

Notes on ingredients

• Tomato sauce–This recipe includes a method for making a homemade tomato sauce from garlic, tomato paste, crushed tomatoes, and basil, but to save time, feel free to substitute your favorite store-bought brand of marinara sauce.
• Frozen ravioli–Use your favorite store-bought ravioli here. If you want to substitute fresh, decrease the cooking time according to package directions.
• Mozzarella cheese–Use full-fat cheese here, and avoid pre-shredded cheese. Neither melt particularly well.

How to make this recipe

1. Make the tomato sauce. Sauté the garlic in oil, then add the tomato paste and cook for a minute or so. Stir in the remaining tomato sauce ingredients and bring to a boil.
2. Add the ravioli. Separate the frozen ravioli from one another and gently stir them into the simmering sauce.
3. Cook the ravioli. Simmer for 10 to 15 minutes, or until the ravioli are just tender.
4. Assemble the lasagna. Transfer half of the ravioli and sauce to a bowl, then top the remaining ravioli with half the mozzarella. Top with ravioli, sauce, and remaining mozzarella. Sprinkle with Parmesan.
5. Bake the lasagna. Transfer the skillet to the oven and bake until the cheese is melted and golden brown. Let the ravioli lasagna rest for 10 minutes before serving.

FAQs

Helpful tips

• Don’t try to use a skillet smaller than 12 inches (30 cm) for this recipe. It won’t have enough room to hold all of the sauce and ravioli.
• Leftover skillet lasagna will keep in the fridge in a sealed container for 3 to 4 days. Reheat in the microwave or in a skillet over medium-low heat.

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