What’s for Dinner Wednesday: Skillet Lasagna…with a twist

12 Feb
This meal was a lifesaver for us one Friday night, and we'd definitely make it again!

This meal was a lifesaver for us one Friday night, and we’d definitely make it again!

Friday nights have been tough for us the past few years. It’s generally our night for Dance, at least for one daughter, although some years it was for all of them. Lately it’s also been a Girl Scout night for my youngest too.

This year, twice a month, she goes from Dance to Girl Scouts with one hour in between, so dinner has to be fast and easy. Recently, I had a Friday where I looked on my weekly menu to see what was on there, and lo and behold….there was nothing.

Friday was blank.

Well, that’s inconvenient.

My first thought was to order out pizza but I don’t love doing that. It’s expensive for one thing and it’s not the healthiest for another.

What to make, what to make?

I kept thinking on it all day.

Shortly before the end of the afternoon, I was scrolling through Facebook, and there it was: Friday night’s dinner. A friend of mine had share a recipe for a One Skillet Lasagna that she’d found on Pinterest from a blog called Number 2 Pencil. I had found my dinner. She and her family had tried it the night before and loved it. I was going to try it on my family that night.

The recipe called for a couple of things I had to modify because of what I had on hand:  Italian Sausage and Ravioli. I didn’t have Italian Sausage, but I did have some Jimmy Dean Turkey Sausage Crumbles. I didn’t have Ravioli, but I did have two 12 oz. bags of Tortellini. Both those items would work out just fine.

So, with a slight twist in the ingredients, I created Number 2 Pencil’s One Skillet Lasagna at my house too.

It was a hit, everyone loved it. I still want to make it with Ravioli next time, just to try it, but it was good with Tortellini too.

In my exploration of the Number 2 Pencil blog I have seen lots of great recipes. I hope you’ll pay the blog a visit too!

Here is their recipe just as it appears on the blog itself. Other than the switch-a-roo I pulled with the pasta and sausage, I followed the recipe to a T.


  • 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
  • 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 Buitoni 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


  1. Add olive oil to large skillet.
  2. Sautee onions and garlic, over medium heat, until onions are soft and translucent.
  3. Add sausage and cook, breaking up with wooden spoon while it browns.
  4. Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
  5. If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
  6. Bring mixture to a boil, then reduce heat and simmer over medium heat.
  7. Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes
  8. Remove from heat and stir in mozzarella and parmesan.

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