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Cast Iron Skillet Lasagna

Dionne
No ratings yet
Course Dinner
Cuisine American
Servings 4

Ingredients
  

Meat Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion finely chopped
  • ½ teaspoon salt
  • teaspoon pepper
  • 3 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 1 pound ground turkey
  • 24 ounces tomato sauce
  • 1 tablespoon tomato paste
  • ½ cup water
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • 1 tablespoon brown sugar

Ricotta Mixture

  • 15 ounces whole-milk ricotta cheese
  • 1 large egg
  • ¼ teaspoon complete seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces italian cheese shredded
  • No-boil lasagna noodles broken in half

Instructions
 

  • Heat your oven to 400 degrees Fahrenheit
  • Heat a 12-inch cast iron skillet over medium heat for 3 minutes
  • Add in oil and heat it until it simmers
  • Add onion and ½ teaspoon salt and ¼ teaspoon pepper (cook until onions are softened and lightly browned - should be about 5 to 7 minutes)
  • Stir in the garlic and pepper flakes and cook until fragrant (should be about 30 seconds)
  • Add the ground turkey, break it up with a wooden spoon or spatula, and cook it through until it is no longer pink (should be about 5 minutes)
  • Stir in a jar of tomato sauce
  • Add ½ cup of water to the jar and shake to clean the jar of sauce (pour this into the pan)
  • Bring to a simmer and cook until the sauce is slightly thickened (should be about 10 minutes)
  • Transfer to the bowl except for a thin layer (about a cup of sauce should be remaining)
  • In a separate bowl you will combine the ricotta, egg, complete seasoning, ½ teaspoon salt, and ½ teaspoon pepper
  • Stagger 7 noodle halves around the edge of the skillet and place 1 noodle half in the center
  • Dollop ⅓ of ricotta mixture over the noodles (top with ¼ cup of cheese and a heaping cup of sauce from remaining sauce
  • Repeat this layering process 2 more times with the noodles, ricotta sauce, cheese, and then meat sauce
  • Top with the remaining cheese (should be about 1 ½ cups)
  • Transfer skillet to the oven, bake until cheese is golden brown, and lasagna is bubbling around the edges (should be about 30 minutes)
  • Let the skillet lasagna cool for about 10 minutes before serving it

Notes

It is important that you do not substitute the ricotta cheese. From experience, substituting this cheese would affect the taste.

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