Cast Iron Skillet Lasagna Recipe
This weeknight-friendly Cast Iron Skillet Lasagna comes together with saucy tomato richness, gooey cheese, and noodles layered in the pan and ready in about 45 minutes.
Servings: 8 servings
Calories: 223kcal
Ingredients
For the Filling
- 1 1/2 tbsp olive oil
- 6 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 1 small onion diced
- 1 lb lean ground beef I used 93%*
- 1 cup fresh spinach chopped
- 1 (14.5 oz) can diced tomatoes divided
- 1 (14.5 oz) can tomato sauce divided
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp kosher sea salt
- 1/4 teaspoon ground black pepper
For the Sauce
- 1 tsp Italian Seasoning
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 4-5 sheets dried lasagna noodles depending on the size of your skillet**
- 1 1/2 cup part-skim mozzarella cheese grated
- 2 tbsp fresh basil julienned (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large, deep skillet set over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and sauté until browned, about 4 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Turn the heat to high and push the vegetables to the edges of the pan. Add the beef and cook until browned, breaking it up as it cooks. Add the spinach and cook until wilted, about 2 minutes.
- Add half of the diced tomatoes and half of the tomato sauce, along with the tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer for 5 minutes.
- In a small bowl, whisk together the remaining diced tomatoes and tomato sauce with the Italian seasoning, dried parsley, garlic powder, salt, and pepper.
- Remove the skillet from the stove. Slide one lasagna sheet under the filling into the center of the skillet, then break another sheet into four pieces. Slide those under the filling and around the edges. This forms the bottom layer.
- Spread the filling into an even layer on top. Add the remaining sheets of lasagna on top (using the same method by placing a full sheet in the center of the pan, then breaking another sheet into pieces to fill in the edges and any gaps). Spread the sauce on top, then sprinkle on the cheese. Cover with a lid and bake for 20 minutes, then remove the lid and bake for 5 minutes uncovered.
- Remove from the oven and allow it to set for 5 minutes. Garnish with basil, if desired.
Notes
*Use ground turkey for a leaner meal.
**For a low-carb option, try thin lengthwise slices of zucchini in place of noodles. You’ll need about 3 to 4 zucchini. Remove half the filling and set it aside in a bowl. Add your first layer of zucchini, spoon the reserved filling on top, then finish with the remaining zucchini. Continue with the recipe from there.
To STORE leftover Skillet Lasagna, let it cool to room temperature first. Store portions in an airtight container in the refrigerator for up to 4 days.
You can also store leftovers in the fridge for up to a week if kept well sealed. If you'd like to FREEZE it, wrap the cooled lasagna tightly in plastic wrap, then foil, and freeze for up to 2 months.
For REHEATING, thaw in the refrigerator overnight if frozen, then cover and bake in a 350 degrees Fahrenheit (175 degrees Celsius) oven until warmed through, about 20 to 25 minutes. You can also microwave individual portions until hot, around 2 to 3 minutes, depending on the portion size. Always rewarm a plate of lasagna with a paper towel over it so it doesn’t splatter in the microwave.
Nutrition
Serving: 8serving | Calories: 223kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 551mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 2mg
