Skillet Ravioli Lasagna

Refrigerated ravioli offers a fun twist to classic lasagna that's ready in 1/3 the time - no need to pre-boil pasta or bake for an hour. Truly a simple one-pan recipe for weeknight comfort food your family will love.

Skillet Ravioli Lasagna

Variation: To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese by heaping Tbsp., over lasagna after first 10 minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.


  • 1 1/4 pounds lean ground beef
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can Del Monte® Diced Tomatoes, not drained
  • 1 (6 ounce) can Contadina® Tomato Paste
  • 1 teaspoon granulated sugar
  • 20 ounces refrigerated cheese ravioli, uncooked
  • 1 (14.5 ounce) can Del Monte® Cut Green Beans, drained
  • 3 cups (12 ounces) shredded mozzarella cheese


  1. Brown beef with onion, garlic, salt and pepper in a 3-inch deep 10-inch skillet or Dutch oven. Spread meat evenly in pan; remove from heat.
  2. Stir together diced tomatoes, tomato paste, 2 cups water and sugar in a medium bowl.
  3. Arrange half of ravioli evenly over meat. Top with half of sauce. Layer all green beans, half of mozzarella and then remaining ravioli, sauce and mozzarella.
  4. Cover and bring to a simmer over medium heat. Reduce heat and simmer gently for 15 minutes.
  5. Remove from heat; let stand for 10 minutes.
  6. Cut into wedges and serve.

Yield: 6 servings | Prep: 10 min | Cook: 25 min

Recipe and photo used with permission from: Del Monte