One Pan Lazy Lasagna
This one pan lazy lasagna cooks seasoned ground beef in marinara sauce with refrigerated ravioli, topped with a ricotta Parmesan layer and melted mozzarella, all in one skillet. Ready in 30 minutes.
Ingredients
The Meat Sauce
- 1 lb lean ground beef
- ¼ cup yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 24 oz marinara sauce
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- Salt and pepper to taste
The Cheese Layer
- 15 oz ricotta cheese
- ½ cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
The Rest
- 1 package Rana refrigerated spinach and cheese ravioli
- 6 oz shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Heat a large oven-safe skillet over medium heat. Add the ground beef and cook until completely browned, breaking it apart as it cooks. Add the diced onion and cook until translucent.
- Add the minced garlic and stir for 30 seconds. Reduce to medium-low heat.
- Add the tomato paste, garlic powder, onion powder, Italian seasoning, oregano, crushed red pepper, salt, and pepper. Stir until well combined.
- Pour in the marinara sauce. Add the water to the empty jar, close the lid, shake to collect all remaining sauce, and pour into the skillet. Stir to combine.
- Add the ravioli package directly to the skillet and stir until evenly coated in the meat sauce.
- In a small bowl, mix together the ricotta, Parmesan, Italian seasoning, and oregano until combined. Drop spoonfuls evenly over the top of the ravioli mixture.
- Sprinkle the shredded mozzarella evenly over the top.
- Transfer to the oven and bake uncovered at 375°F for 10 minutes or until the cheese is fully melted. Broil on high for 3 to 4 minutes for extra browning.
- Let sit for 10 to 15 minutes before serving.
Notes
The water-in-the-jar trick recovers every last bit of marinara sauce and adds just enough liquid for the ravioli to cook through properly without the dish becoming dry.
•Do not skip the broil at the end. Two to three minutes under the broiler creates the slightly browned, slightly bubbly cheese top that makes this look and taste like it came from a proper baked lasagna dish.
•Let it rest for the full 10 to 15 minutes. The layers settle and the sauce thickens during resting, which makes serving significantly cleaner.
•Mix the ricotta filling in a separate bowl before adding it. Pre-mixed ricotta stays in distinct, creamy pockets rather than breaking apart when spooned over the hot meat sauce.
