LASAGNA IN CAST IRON SKILLET RECIPES

Steps:

• 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.

Steps:

• Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat. Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done. Remove pan from heat. Preheat broiler with oven rack in top position. Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.