Cast Iron Skillet Lasagna
Cast iron skillet lasagna is crispy around the edges and full of ooey-gooey mozzarella and provolone!
The other day my parents spent a few hours cleaning out the chicken coop. We used to live on the same property as them, and the coop was about twenty feet from our front door at one point in time.
My folks maintain the coop and the chickens primarily, but I knew enough to help out when they were out of town, or if they weren’t feeling well: collecting eggs, getting them in to roost for the night, replenishing their water, feeding them, etc.
They’re pretty goofy, those girls (as I fondly call them).
Anyway, back to the coop cleaning.
I would have been happy to help clean the chicken coops (it’s really a thankless job, especially on a hot day), except 1) I was working that day, and 2) I didn’t realize they were doing it until they were almost done.
So, I thought, “What else can I do to be helpful?”
I had to prep dinner for my crowd anyway, and if I made something that’s easily portioned into two large serving dishes, it’s a breeze to pull together a meal for them, too.
I decided on lasagna. It’s the ethereal go-to “bring a dish over for dinner” meal for a reason.
Easy to double (or triple, or more) the recipe, simple to transport, and excellent reheated OR frozen and served up later.
Since they only lived a few hundred feet away, there really wasn’t a need for fancy packaging and a tightly covered casserole dish.
I also didn’t need a huge portion for them — they’re into leftovers, but not THAT into leftovers.
I eyed my cast iron skillets over on a shelf and thought, “Well now. That small one will do just perfectly.”
And it sure did.
The trick to getting those crispy edges is this: go light on the sauce on top.
Like, barely enough to coat the pasta. That keeps the lasagna from drying out, but at the same time it’s not so drenched in sauce that it can’t get browned and crispy and delicious.
If I could just eat the edges of lasagna, and leave the middle to everyone else, I’d be happy.
Cast Iron Skillet Lasagna
Gooey mozzarella and crispy edges make this cast iron skillet lasagna delicious!
- 8 lasagna noodles, cooked to al dente and drained
- 1 cup white mushrooms, sliced
- 2 cups fresh baby spinach, chopped
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 ounces whole milk ricotta
- 1-1/2 cups marinara
- 8 ounces fresh mozzarella, sliced thin
- 4 ounces unsmoked provolone, sliced thin
- Preheat the oven to 375°F. Add a couple tablespoons of sauce to the bottom of a 5-6.5" cast iron skillet. Combine the ricotta, mushrooms, spinach, basil, salt, pepper, and garlic powder in a mixing bowl.
- Place the lasagna noodles in a single layer to cover the bottom of the skillet. Because of its shape, you may need to cut some to fit — this is fine.
- Spread half the ricotta mixture on top, followed by half the sauce, and then half the cheeses.
- Top with another layer of lasagna, the rest of the ricotta mixture, all but a few tablespoons of the remaining sauce, and then the rest of the lasagna.
- Spread the remaining sauce on top — it will be a very thin layer, and you want to try and have it reach the entire surface of the lasagna. Top with the remaining cheeses.
- Place the skillet on an foil lined baking sheet (in case of spills or bubbling over!) and bake for about 30 minutes, or until the cheese is melted, the sauce is bubbly, and the edges are golden and crispy.
- Let the cast iron skillet lasagna rest for 10 minutes before serving. Goes great with warmed crusty bread and butter.
Make sure to use a well-seasoned cast iron skillet for this tomato-based recipe!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Lodge Seasoned Cast Iron Cookware Set. 2 Piece Skillet Set. (10.25 inches and 6.5 inches)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 1704mgCarbohydrates: 51gFiber: 6gSugar: 9gProtein: 34g
Last Updated on February 26, 2020 by Liza Hawkins
I always thought that tomatoes and cast iron did not go together.
Hi Annemarie! It’s fine if your skillet is well-seasoned. I should add that to the recipe notes. 🙂