Hooray for one skillet lasagna! It goes like this. Sometimes (read: most times), my love for good comfort food is borderline inappropriate. As soon as the weather is slightly more crisp than the day before, I am getting out the pasta and cheese and saying a final farewell to grilled chicken and salad. So, I ask you to feel all the feelings you get when a warm, cozy dish of lasagna is baking away in your oven. The way the house smells like cheese and ground beef cooked in tomato sauce mingling with garlic, Italian seasonings, and hints of fennel seeds. The warmth surrounding a dish of cheesy, melty, saucy, and noodle-y lasagna straight out of the oven. As it hits the table, you bring forth your plate for what you mentally beg to be one massive, bubbly, and cheesy slice. And of course, you have to serve this low-effort lasagna with the best garlic bread in the world and a salad because it’s healthy. Are you feelin’ me now? So the minute I got my skillet lasagna recipe finalized and extra cheese, I was ready to bring it to y’all. Who doesn’t want to cut the prep time by half when it comes to making lasagna? I mean, super easy lasagna all the time? No need for layers, and everything cooks itself in one pot? This is one pot lasagna reality, my friends.
Ingredients for easy skillet lasagna
Ground beef: I like to use ground beef for my homemade ravioli lasagna, but you can also use ground turkey or chicken. Some people also like to use Italian sausage out of the casing for a classic lasagna, which would also work here. You could even do a split of ground beef and ground sausage. Depending on the type of meat you use, you may want to drain the excess grease so that the lasagna isn’t too greasy.Olive Oil: You’ll need a glug to saute the onions and garlic.Onions: We’ll add roughly 1 cup of diced onions once the ground beef has rendered its fat.Garlic: We’ll add 5 minced garlic cloves to the recipe. This makes sure that the lasagna is uber-flavorful!Seasonings: I like to use oregano instead of Italian seasoning for my lasagna recipe, although either would work here. You’ll also need red pepper flakes, sugar, and crushed fennel seeds. Feel free to omit the fennel if you used sausage with fennel already in the seasonings. It can become overpowering.Marinara or spaghetti sauce: I like to use store-bought marinara because it already has all the slow-simmered flavors of a lasagna built in. My favorite is this brand; I buy it in bulk from Costco!Crushed Tomatoes: No need to drain; add it right into the sauce!Chicken or Beef Broth: Either works for this recipe. Just be sure to use low sodium so that you can adjust the salt that’s needed in the recipe.Frozen Ravioli: I like using ricotta cheese ravioli, but any flavor you like will do. I usually opt for the ricotta or spinach variety to get extra veggies!Mozzarella Cheese: As always, I do recommend shredding your mozzarella for this recipe. Preshredded mozzarella doesn’t stretch the same way as a block does. If you must use pre-shredded mozzarella, I like the thick-cut variety from this brand. Otherwise, I usually ask the deli attendant to cut me a 1/2-pound block. And I’ll shred it at home on my box grater.Parsley and Parmesan Cheese: I like to use parsley for topping, but fresh basil works too. Use grated or shaved parmesan, whatever you have on hand!
How to make ravioli skillet lasagna:
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