Skillet Lasagna
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5.0
3 reviews
Excellent
Skillet Lasagna
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This cast iron skillet lasagna with Italian sausage, pesto, and three different types of cheese, is a shortcut version of the classic comfort food dinner!
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Ingredients
- ½ lb. Italian sausage, casings removed (or sub with ground beef)
- 1 small onion, diced
- 3 large cloves garlic, minced or pressed
- ½ cup dry red wine
- 2 tablespoons tomato paste
- 1 (24 ounce) jar marinara sauce
- 2 cups beef broth
- 10 lasagna noodles, broken into bite-size pieces (I use regular lasagna noodles, NOT the oven-ready or "no boil" variety)
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 teaspoons pesto
- 1 ½ cups (about 6 ounces) shredded mozzarella cheese
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs (such as parsley or basil); additional grated Parmesan
Instructions
- Preheat oven to 425°F.
- Cook the sausage and onion in a large oven-proof skillet (such as a cast iron skillet) or in a Dutch oven over medium high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and onion is starting to soften, about 5-7 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Season with a pinch of salt.
- Add the red wine; bring to a boil. Once the liquid boils, reduce the heat and simmer until the liquid reduces by about half. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Stir in the tomato paste, marinara sauce, and beef broth. Taste and season with salt and pepper, if necessary.
- Bring to a boil, then stir in the lasagna noodles. Reduce the heat so that the sauce is simmering. Cook until the noodles are al dente, about 10-12 minutes. Stir the pan occasionally to prevent the noodles from sticking together.
- While the noodles cook, stir together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
- Once the noodles are al dente, give everything a good stir. Drop tablespoonfuls of the ricotta mixture into the noodles. Sprinkle the mozzarella over top.
- Transfer the skillet to the oven. Bake, uncovered, until the cheese melts and starts to brown on top, about 8 minutes.
- Garnish with fresh herbs and grated Parmesan, if desired. Serve immediately.
Notes
- Use a very large, deep cast iron skillet or braiser (at least 12-inches in diameter), or a Dutch oven, so that your pan doesn't overflow.
- This recipe calls for regular lasagna noodles (not the no-boil or "oven ready" variety). Substituting with the parboiled oven-ready variety will change the total cooking time and the amount of broth required.
- Simmer the noodles on the stovetop just until they're al dente (tender, but with a firm bite). The pasta will continue to cook in the oven, and you don't want them to be mushy or over-cooked at the end.
- For a really browned, crispy top, place the skillet under the broiler for about 1-2 minutes. Keep a very close eye on it, though! The topping will burn easily.
- Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
- Let the dish rest for a few minutes before serving if you'd like the sauce to thicken up a bit.
- Garnish with plenty of fresh parsley or basil for a bright addition to the baked casserole.
- Recipe adapted from Didn't I Just Feed You?
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
509kcal
(25%)
Carbohydrates
46g
(15%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
65mg
(22%)
Sodium
1486mg
(62%)
Potassium
747mg
(21%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
923IU
(18%)
Vitamin C
11mg
(12%)
Calcium
275mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 509kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 1486mg | 62% |
| Potassium | 747mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 275mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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