Skillet Lasagna Recipe

5 from 2 votes

Classic lasagna made in a 12-inch cast iron skillet. This recipe features a meat sauce, mozzarella and ricotta filling, and a final layer of broiled fresh mozzarella cheese.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: Italian

Servings:

Author: Shawn Williams

Ingredients

16 lasagna noodles 1 box
8 ounce ball of fresh mozzarella cubed or sliced
Minced fresh parsley for garnish

Meat Sauce

1/2 pound 85% lean ground beef
1/2 pound sweet Italian sausage
1 yellow onion diced
4 cloves garlic minced
40 ounces marinara sauce
2 tablespoons tomato paste
2 tablespoons olive oil

Ricotta Filling

2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 egg

Instructions

Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cook lasagna noodles for 8 minutes, strain, rinse with cool water, and set aside. Cook the whole box so you have extra.
Meanwhile, combine ricotta filling ingredients in a bowl and mix well. Set aside.
Heat oil over medium heat in a 12-inch cast iron skillet. Cook onions until softened, about 4 minutes. Add beef and pork and cook until browned and no longer pink. Use the tip of a spatula to break up the meat into very small chunks.
Discard some of the fat if desired and add the marinara, garlic, and tomato paste. Simmer for 5-7 minutes until sauce is slightly thickened.
Transfer the meat sauce to a large bowl, reserving about one cup in the skillet. Evenly spread to coat the bottom of the pan. Add a little more if needed.
Top with a layer of noodles without overlapping. Trim the noodles with kitchen shears to fit the circular shape (it does not need to be perfect). Layer with 1/3 of the ricotta. Repeat twice more starting with meat sauce.
Finish lasagna with a final layer of noodles over the ricotta and another layer of sauce. Cover with aluminum foil and bake for 45 minutes.
Remove from oven, top with fresh mozzarella, and return to the oven uncovered for another 15 minutes. Broil for the last 1-2 minutes to give the cheese a golden finish.
Let rest for 15 minutes before cutting so the lasagna can set. Garnish with fresh chopped parsley and serve.

Notes

This recipe can easily be made in a standard 9x13 baking dish. In this case, you will likely only need 12-14 lasagna noodles. I always like to make a few extra just in case.

Dividing the ricotta into 3 small separate bowls helps to ensure you have three even layers

It's important to intentionally undercook lasagna noodles so they're easier to handle without ripping or tearing.

Kitchen shears or clean scissors make trimming noodles into a circular pattern much easier. Work your way in from one edge when layering noodles and trim as needed.

Always let the lasagna rest after it has been removed from the oven so it can set in place/firm up before slicing.

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