easy one pan skillet "lasagna" - Color Me Meg

easy one pan skillet “lasagna”

 definitely a feel-good comfort food meal,

this “lasagna” comes together in less than 30 minutes.

lasagna one pan skillet ravioli 2

we’ve been sort of cultured into eating healthier over the last few years.

i blame san diego. i really did lose 5 lbs the second we moved here…

but it seems it’s a culture shift in more places than just here…

cutting carbs, and eating more green…

it’s a good thing, and i’m glad it’s a trend because we are still so far from good health.


so while we don’t eat pasta or rice all that often,

i will never get rid of the occasional naughty pasta recipe in my schedule,

cause it’s just the easiest thing ever!

and because i’m not really about deleting foods from my diet entirely. so we still eat pasta and rice,

just not nearly as often. ok we really never eat rice now that we discovered quinoa.

{i guess we ARE food snobs just a little bit.}


i often use those veggie pastas that are made with veggies,

and that helps take care of some of the guilt,

but then there are times when life calls for a comfort food and you just answer.


we are making a few big decisions around here.

decisions that will decide what the next few years, and possibly many future years will look like here,

and we have both lost weight stressing over it.

{i guess that’s not awful!}

so i threw in a pasta this week,

and we loved it.

no one loved it more than the 3 year old who devoured it over and over.

{3 year olds are like that… eat nothing for days, then turn into a psycho-eater to make up for it}


this “lasagna” is actually a 4 cheese ravioli tossed with italian sausage

and real cheese so it tastes like a mouth full of lasagna,

but only takes one pan, and less than 30 minutes.

lasagna one pan skillet ravioli

easy one pan skillet lasagna

easy one pan skillet lasagna


  • 2 tablespoons of olive oil
  • 1 pound of italian sausage, italian turkey sausage or lean ground beef
  • 1/2 a medium onion, diced
  • 2 cloves of garlic, minced
  • 2 tsp italian seasoning
  • 15 oz can crushed tomatoes or diced tomatoes
  • 2 15 oz cans of tomato sauce
  • 1 1/2 cups of low sodium chicken broth
  • 20 oz package of four cheese ravioli, from the refrigerated section
  • 8-10 oz of fresh mozzarella cheese, grated
  • 1/2 cup of freshly grated parmesan cheese
  • flat leaf parsley for garnish

what to do

in a small amount of oil in a large skillet saute the onions and garlic until soft. add in meat and crumble as it cooks.

once meat is cooked through, add italian seasoning, tomatoes, sauce, broth, and ravioli. lower heat and let simmer until pasta is soft and cooked through. about 15-20 minutes.

once cooked, stir in and top with cheese and parsley.

recipe adapted from number 2 pencil


and i should mention… if you follow on instagram, you probably saw my epic photofail with this one…

{shooting directly into a metal spoon while wearing a skirt. really?! and look how unappetizing that real mozzarella looks. ew. i’m disgusting.}

thought you’d like that…



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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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