Description
This hearty and comforting Italian skillet lasagna combines layers of rich meat sauce, creamy ricotta mixture, and melted cheeses, all baked together in a cast iron skillet. Using no-boil lasagna noodles simplifies the preparation, and the dish is finished with fresh basil for a vibrant touch. Perfect for a cozy family dinner, this skillet lasagna offers all the flavors of classic baked lasagna with less fuss.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 1/4 cup tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil (for sautéing)
Lasagna Layers
- 8 no-boil lasagna noodles
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna layers once assembled.
- Sauté Aromatics: In a large cast iron skillet, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 3-5 minutes.
- Cook Meat: Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked, breaking up the meat with a spoon as it cooks. Once browned, drain any excess fat to keep the sauce balanced.
- Add Sauce Ingredients: Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and pepper. Let the sauce simmer gently for 10–15 minutes to blend the flavors.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese and egg until smooth and well mixed. This will help bind the layers in the lasagna.
- Remove Excess Sauce: Spoon out most of the meat sauce from the skillet, leaving a thin layer at the bottom to prevent sticking and add flavor to the noodles.
- Assemble the Lasagna Layers: Start by layering 2-3 no-boil lasagna noodles over the sauce in the skillet. Spread a layer of the ricotta mixture on top, followed by a generous sprinkle of mozzarella and parmesan cheeses, then a layer of meat sauce. Repeat these layers until all ingredients are used, finishing with a top layer of mozzarella and parmesan cheese.
- Bake Covered: Cover the skillet with foil and place it in the preheated oven. Bake for 25 minutes to allow the noodles to cook thoroughly and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking to set the layers. Garnish with fresh basil leaves before serving for a flavorful finish.
Notes
- Using no-boil lasagna noodles saves time and simplifies the layering process.
- Drain excess fat from cooked meat to avoid greasiness in the sauce.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
- You can customize the spice level by adjusting the amount of red pepper flakes.
- Cast iron skillets retain heat well, ensuring even cooking of the lasagna.
- For a vegetarian version, omit the meat and use a vegetable-based sauce or mushrooms.
