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5 from 1 vote

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!
Course Dinner
Cuisine American, Italian
Keyword cast iron skillet lasagna, easy lasagna recipe, Skillet Lasagna
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 509kcal
Author Blair Lonergan

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

Serving: 1/6 of the recipe | Calories: 509kcal | Carbohydrates: 46g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 1486mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 275mg | Iron: 3mg