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Skillet Ravioli Lasagna Recipe

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4 from 3 reviews

This Skillet Ravioli Lasagna is a quick and delicious one-pan meal that combines the comfort of traditional lasagna with the ease of a skillet dish. Using cheese ravioli, ground turkey, and a blend of creamy cheeses, this recipe cooks in under 35 minutes and delivers a hearty, flavorful dinner perfect for busy weeknights. The dish is finished under the broiler for a bubbly, golden cheese topping and garnished with fresh herbs for added freshness.

Ingredients

Meat and Vegetables

  • 1 lb ground turkey
  • 1 red bell pepper, small diced
  • 1 small onion, diced

Cheese Mixture

  • 1 ¼ cups small curd cottage cheese or ricotta cheese
  • 1½ to 2 cups shredded mozzarella cheese, divided
  • ½ cup grated parmesan cheese

Seasonings

  • 2-3 garlic cloves, minced
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon sea salt, adjust to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder

Other Ingredients

  • 24 oz jar of marinara sauce
  • 1 to 1 ¼ cups chicken broth or vegetable broth
  • 20 oz refrigerated cheese ravioli
  • Chopped parsley or basil for garnish (optional)

Instructions

  1. Prepare Cheese Mixture: In a small bowl, combine cottage cheese (or ricotta), 1 cup of shredded mozzarella, grated parmesan, minced garlic, Italian seasoning, sea salt, black pepper, red pepper flakes, and garlic powder. Stir thoroughly until well combined and set aside.
  2. Sauté Vegetables and Brown Turkey: Heat a large, ovenproof skillet over medium-high heat. Drizzle in olive oil and heat until shimmering. Add diced onions and red bell peppers; sauté until onions begin to soften. Add ground turkey, breaking it into small pieces, and cook until browned and no longer pink.
  3. Add Sauce and Broth: Reduce heat to medium and pour in marinara sauce along with 1 cup of chicken or vegetable broth. Stir to combine the mixture.
  4. Simmer and Add Ravioli: Allow the sauce to come to a gentle boil. Add refrigerated cheese ravioli to the skillet, stirring gently to coat the ravioli thoroughly and pressing it into the sauce. Add the remaining broth as needed if the sauce reduces too much.
  5. Cook Ravioli: Continue to simmer for about 5 minutes if using fresh ravioli, or 7-8 minutes if frozen, until the ravioli are cooked al dente.
  6. Add Cheese Layer: Once the ravioli are cooked, spread the prepared cheese mixture evenly over the top of the ravioli in a thin layer. Sprinkle the remaining shredded mozzarella cheese (½ to 1 cup or more as desired) evenly over the cheese mixture.
  7. Broil to Finish: Place the ovenproof skillet under the broiler for 4-5 minutes, or until the cheese on top melts, browns, and bubbles. Remove carefully from the oven.
  8. Garnish and Serve: Allow the skillet lasagna to cool for 5 minutes. Garnish with freshly chopped parsley or basil if desired, then serve warm.

Notes

  • Using an ovenproof skillet is essential for transitioning the skillet from stovetop to broiler safely.
  • Adjust seasoning to taste, especially the salt and red pepper flakes for heat preference.
  • Fresh ravioli cook faster than frozen; adjust cooking times accordingly.
  • Vegetable broth is a great alternative to chicken broth for a vegetarian-friendly version, but omit the ground turkey in that case.
  • Be sure to monitor the broiling process closely to prevent the cheese from burning.

Find it online: https://cozyplatter.com/skillet-ravioli-lasagna-recipe/