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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
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