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Ravioli Skillet Lasagna

Bev Cooks Recipe by
(16 reviews)
Ravioli Skillet Lasagna
  • Prep Time 6 min
  • Total Time 30 min
  • Servings 4
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Ravioli Skillet Lasagna

This is going into heavy rotation. That's my prediction. Yeah.


cups Muir Glen™ organic Cabernet marinara pasta sauce (I chose the tomato basil)
(9 ounce) package frozen ravioli, cheese or meat, your choice
(15 ounce) container ricotta cheese
cup freshly grated Parmesan cheese, divided
pinch coarse salt and freshly ground pepper
(9 ounce) package Green Giant™ frozen spinach, thawed according to package directions


  • 1 Pour the marinara and 1/3 cup water into a 10-inch skillet. Bring to a boil, then add the frozen ravioli. Cover and simmer on medium for 3 minutes.
  • 2 While that's going, combine the ricotta, egg and 1/2 the Parmesan cheese in a medium bowl. Add a pinch of salt and pepper.
  • 3 Arrange the thawed spinach on top of the ravioli. Then evenly spread the ricotta mixture on top of the spinach. Reduce the heat to low, cover and simmer 10 more minutes.
  • 4 Serve garnished with the rest of the Parmesan cheese.
See Step By Step


Ravioli Skillet Lasagna

As prepared by Bev Cooks,

Your cast iron skillet is about to do the ravioli lasagna dance!

Hi! How are ya? I'm fine, thanks! Just really, really, really jazzed to talk about this ravioli skillet lasagna mess. Can we just jump right to it or did you have anything else you wanted to talk about?

Oh, people don't say jazzed anymore? Oh. Noted.

Okay so this is one of those recipes that tastes like a LOT of work into it, when really all you did was simmer, layer, simmer, and watch Rachel and Ross fall apart because clearly they WERE ON A BREAK. It comes together in about 30 and your work is seriously nil to the nil. Let's make it!


Ingredients for Ravioli Skillet Lasagna recipe.

Grab some frozen ravioli. I used beef this time but you can totally use the cheese. Also grab some Muir Glen marinara.

I picked their Tomato Basil because once a very long time ago I was in this burrito place and this HUGE, tattooed biker dude was in front of me and when he ordered the tomato basil tortilla it sounded like a tiny little 5-year old. And I almost completely lost it. So anytime I hear the words "tomato basil" I always think of that. The end. Grab some ricotta, an egg, some Green Giant frozen spinach and some Parmesan cheese!


Rinse and drain the spinach.

First of all, get that spinach thawed! And drained. Drain it. Get it drained.


Simmer the sauce and place the ravioli in it.

At the same time get your tomato sauce simmerin' in a skillet. Once it starts to boil, nestle the frozen ravioli right down in it. So cute, right?


Mix ricotta cheese and egg.

While that simmers for a few, mix up the ricotta cheese, the egg and about 1/4 cup of the Parmesan cheese. You can also toss in a pinch of salt and pepper. Do that.


Arrange spinach on top of ravioli.

Then you'll just arrange the spinach on top of the ravioli, lawk deeez.


Spread the ricotta mixture on top of the spinach.

Then some spreadage of the ricotta mix.


Simmer 10 minutes.

Then ooooo this is after about 10 minutes of simmering. I tried to broil the ricotta cheese for color, but nothing really happened. And I got impatient.


Ravioli Skillet Lasagna served in a dish.

Serve it up, Lou! (Who's Lou?)


Ravioli Skillet Lasagna ready to eat!

Ohhh my gerdness, it's stinkin' good. Everything just marries up and has flavor babies and it's UGH, ridiculous.

Seriously, so no says jazzed anymore, huh?

*I'm still saying jazzed. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 

No nutrition information available for this recipe
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