Skillet Lasagna

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Skillet Lasagna

Skillet Lasagna

Skillet Lasagna


2 tablespoons of olive oil

1 pound of Italian Sausage, Turkey Sausage or Lean Ground Beef

1/2 a medium onion, diced

2 cloves of garlic, minced

28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes

1 8 oz can of tomato sauce

1 1/2 cups of low sodium chicken broth

2 9 oz packages of four cheese ravioli, from the refrigerated section

8 oz of fresh mozzarella cheese, cubed

1/2 cup of freshly grated parmesan cheese

Flat leaf parsley for garnish


Add olive oil to large skillet.

Saute onions and garlic, over medium heat, until onions are soft and translucent.

Add sausage and cook, breaking up with wooden spoon while it browns.

Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.

If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.

Bring mixture to a boil, then reduce heat and simmer over medium heat.

Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes

Remove from heat and stir in mozzarella and parmessan.

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