Cast iron skillet lasagna is crispy around the edges and fully of ooey-gooey mozzarella and provolone!
The other day my parents spent a few hours cleaning out the chicken coop. We live on the same property as them, and the coop (for now) happens to be about twenty feet from our front door.
My folks maintain the coop and the chickens primarily, but I know enough about it to help out when they’re out of town, or if they’re not 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 live 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 would 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. Make sure to use a well-seasoned cast iron skillet for this tomato-based recipe!
Make sure to use a well-seasoned cast iron skillet for this tomato-based recipe!