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Cast Iron Skillet Ravioli Lasagna

This cast iron skillet ravioli lasagna has all the flavors of a classic lasagna with only one pan. This easy ravioli lasagna recipe has all the cheesy, meaty goodness of traditional lasagna without being nearly as labor intensive. This quick weeknight pasta recipe that everyone loves comes together in 30 easy minutes. 

Cast Iron Skillet Ravioli Lasagna

Ah, lasagna. One of my family’s favorite comfort foods. We all love eating it, but I hate making it. It is just so time consuming. Plus making traditional lasagna requires so many pots and pans. You need a pan for the meat sauce, a pot to boil the noodles in, a bowl to mix the cheese in and a tray to bake it in.

Cast Iron Skillet Ravioli Lasagna

I’m sorry but no. Who has time for that unless it’s a really special occasion? No one. Well, certainly not me. And I definitely don’t want to be left with that many dirty dishes either. 

Cast Iron Skillet Ravioli Lasagna

Fortunately this cast iron skillet ravioli lasagna gives us all of that lasagna taste with only one skillet needed to make the whole thing.

That’s right, you don’t even need a separate pot to boil ravioli in before you make this dish. The ravioli cooks directly in the sauce in the skillet, cutting out any extra fuss.

Cast Iron Skillet Ravioli Lasagna

To make this skillet ravioli lasagna, you’ll want to use the largest cast iron skillet you have available. I recommend using at least a 12 inch cast iron skillet so everything has enough room to cook and be stirred without splashing over the edges and making a mess.

Cast Iron Skillet Ravioli Lasagna

To make this, first you make the meat sauce. To do this, I added a little olive oil to the bottom of the cast iron pan so the ground beef wouldn’t stick and heated the pan over medium heat. Then I added the onion, garlic, and ground beef to the skillet.  Cook until the meat is brown through, breaking the meat up with a sturdy spoon or spatula as you cook it.

Then drain the excess fat from the pain. I prefer using a leaner ground beef so there’s not a ton of excess fat to drain off so skip the 73/27 mix and go for at least 85/15. Whether using beef or sausage, don’t skip draining the fat or the sauce will have a greasy mouthfeel and heaviness. If you want a less greasy, healthier option you can totally sub ground turkey.

Cast Iron Skillet Ravioli Lasagna

After the meat is browned and drained, add the tomatoes, tomato sauce, broth, and ravioli to the skillet. And just like that, you’ve done the majority of the work. You just let the sauce come to a slow simmer for 20 minutes. The ravioli will cook all the way through in the sauce and the sauce will get deliciously thick. Then just before you serve it up, stir in the cheese.

A quick note about the ravioli before moving along. You can use virtually any kind of ravioli you love, as long as it includes a cheese filling. We’ve gone with a simple plain cheese stuffed ravioli, and we’ve used spinach, even upping the meat factor with a sausage & cheese stuffed variety. It’s a great way to sneak some extra veggies into a comforting dish without the kids ever knowing!

Cast Iron Skillet Ravioli Lasagna

And there you have it folks- all the classic, delicious lasagna flavors ready to enjoy without so much as dirtying more than one pan. It makes it even easier to enjoy this cast iron skillet ravioli lasagna knowing everyone loves it and clean up will be a snap.

Other Easy, Saucy Recipes:

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Cast Iron Skillet Ravioli Lasagna

A simple skillet lasagna, this features all the flavors of the traditional dish you love but without half the steps. Using cheese stuffed lasagna, you just layer with sauce, cheese, repeat- bake & enjoy.
5 from 1 vote
Print Pin Rate
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 1096kcal


  • 1 lb ground beef or ground pork or Italian sausage
  • olive oil
  • small white onion, diced
  • 4 tsp minced garlic
  • 28 oz can crushed or diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 1/2 cups chicken broth
  • 18 oz refrigerated ravioli
  • 8 oz or 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • fresh, chopped parsley, for garnish


  • Add a little olive oil to a large cast iron skillet. Let it heat over medium heat, then add in the meat, onions, and garlic. Break the meat up with a sturdy spoon as it cooks, stirring occasionally, until the meat's cooked through.  Strain the meat mixture to remove any excess grease, and return it to the skillet.
  • Add the tomatoes, tomato sauce, broth, and ravioli to the skillet. Stir everything to evenly combine, and bring the mixture to a boil. Reduce the heat so that the skillet's simmering. Simmer for 15-20 minutes, or until the pasta's cooked & the sauce has thickened considerably. 
  • Remove the skillet from heat, and stir in both of the cheeses. Let the skillet rest for 2-3 minutes before scooping and serving. Top with a sprinkle of freshly chopped parsley & a bit of extra Parmensan (if desired) for a garnish when plated.


recipe adapted from Number 2 Pencil


Calories: 1096kcal | Carbohydrates: 46g | Protein: 71g | Fat: 69g | Saturated Fat: 35g | Cholesterol: 253mg | Sodium: 2285mg | Potassium: 657mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 17mg | Calcium: 1120mg | Iron: 12.7mg
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5 from 1 vote (1 rating without comment)

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