CAST IRON SKILLET LASAGNA RECIPES
SKILLET LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.
Nutrition Facts : Calories 395 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
SKILLET LASAGNA RECIPE | RECIPE - RACHAEL RAY SHOW
This cast-iron skillet lasagna is just as delicious as traditional lasagna, but easier to make — AND you can serve it straight from the skillet.
Provided by Rachael Ray
Number Of Ingredients 29
Steps:
- Heat a large pot of water to boil for the pasta
- Preheat oven to 425°F
- Place spinach in a kitchen cloth and wring out all excess liquid
- Add spinach to a mixing bowl with ricotta, Parm, salt and pepper, thyme, nutmeg and lemon zest
- Salt pasta water when it comes to a full rolling boil and cook pasta 6 minutes, then rinse under cold water to shock, and drain well or arrange on kitchen towel
- In a mixing bowl, combine passata, broth or stock, canned tomatoes, basil and about 1 tablespoon EVOO
- Heat a cast-iron skillet, 12 inches, over medium-high heat, and add EVOO, 2 turns of the pan
- Add onions and stir a couple of minutes, then add beef or plant-based equivalent, crumble, and season with salt, pepper, oregano or marjoram, and chili flakes, if using
- Add sausage or plant-based equivalent and brown and crumble, then add garlic and stir another minute or 2
- Add wine and let it absorb
- Remove the mixture to another bowl and add half the tomato mixture to it to combine
- To the same skillet, off the heat, add half of your remaining tomato sauce, arrange a layer of lasagne, cutting or tearing as needed to layer in evenly
- Top with half the meat, then half the spinach and ricotta and ? of the mozzarella; top with an identical layer
- Top the pan with remaining pasta, remaining tomato sauce and mozzarella and bake 30 minutes
- Let stand 10 minutes, then cut and serve from pan
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SKILLET LASAGNA - MEALTHY.COM
Making lasagna in a cast-iron skillet is a great way to put a new spin on everyone favorite Italian baked-pasta dish. This recipe features a quick, homemade beefy tomato sauce to go with no-boil noodles and a tasty spinach-and-cheese mixture.
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Reviews 5.0
Total Time 1 hours 10 minutes
- Preheat oven to 375°F (190°C). Heat olive oil in a large cast-iron skillet over medium heat. Fry the onion and garlic in hot oil until onion is translucent, 2 to 3 minutes; add the beef and cook, breaking into small pieces with your utensil, until no longer pink, about 5 minutes. Stir diced tomatoes, oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes into the beef mixture; bring to a boil, reduce heat to medium-high, and continue cooking until the sauce has thickened, 5 to 7 minutes. Remove the skillet from heat. Stir the ricotta cheese, ¾ cup mozzarella cheese, the Parmesan, spinach, basil, and remaining salt and pepper together in a bowl. Reserve about three-quarters of the tomato sauce in a bowl. Spread the remaining sauce in a thin layer to cover the bottom of the skillet. Arrange about 4 lasagna noodles over the sauce, breaking and overlapping as needed to form a complete layer. Spread about one-third of the ricotta mixture over the noodles. Repeat the layering of the reserved tomato sauce, noodles, and ricotta mixture twice more. Finish by topping the ricotta mixture with a final layer of noodles (depending on the size of your skillet, you may not use all of the noodles) and covering with the remaining tomato sauce. Sprinkle remaining ¾ cup mozzarella over the top of the lasagna. Tent the skillet loosely with aluminum foil, ensuring it does’t touch the cheese. Bake in the preheated oven and bake for 20 minutes, remove the foil, and continue baking until the mozzarella is gooey and lightly golden, 5 to 7 minutes more. Allow the lasagna to rest for at least 10 minutes before cutting into 6 to 8 pieces. Garnish with basil to serve.
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SKILLET LASAGNA RECIPE | RECIPE - RACHAEL RAY SHOW
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CAST IRON SKILLET LASAGNA RECIPE - ALL INFORMATION ABOUT ...
In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses.
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