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5.0 from 3 votes

Skillet Lasagna

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 509 kcal
Course: Dinner
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Stir in the tomato paste, marinara sauce, and beef broth. Taste and season with salt and pepper, if necessary.
  5. 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.
  6. While the noodles cook, stir together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
  7. 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.
  8. Transfer the skillet to the oven. Bake, uncovered, until the cheese melts and starts to brown on top, about 8 minutes.
  9. 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

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

% 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.