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A cast-iron skillet lasagna with garden fresh tomatoes on a striped linen.

Cast-Iron Skillet Lasagna

This rich and hearty lasagna is super easy to make and requires minimal time in the kitchen! Since we use oven-ready lasagna noodles, this can all be made in ONE DISH! Spend more time eating and less time at the sink!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 People
Calories 1036 kcal

Equipment

  • cast iron skillet or baking dish

Ingredients
  

  • 1 Lb Sausage
  • 1 Box Lasagna noodles Oven ready
  • 30 Ounces Ricotta
  • 1 Egg
  • 1 Cup Grated parmesan
  • 12 Ounces Mozzarella cheese Shredded
  • 25 Ounces Marinara sauce
  • 1 tablespoon Italian herbs dried
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 350° and begin heating the cast iron skillet over medium heat. Drizzle the skillet with olive oil, salt, and pepper. Brown the sausage until done, making sure to break it up into small pieces.
  • While the sausage is browning, mix the ricotta, egg, Parmesan cheese, Italian seasoning together. I do this in the ricotta container to avoid making extra dishes.
  • Leave the sausage in the skillet and pour ½ of the marinara sauce over the meat. Layer oven ready lasagna noodles until the mixture is covered as completely as possible. Add spoonfuls of the ricotta mixture and gently smooth it until the layer is covered. Place more noodles on top and then add the remaining marinara. Sprinkle the mozzarella cheese over the top of the marinara. If you would like to add fresh tomato slices on top, go for it!
  • Bake at 350° for about twenty minutes, or until the mozzarella is browned and bubbly. Lasagna can be stored in a glass container in the refrigerator for up to three days. Enjoy!

Notes

Variations

When I’m not cooking for my three little picky eaters, I like to sneak extra veggies into my meals. This lasagna is a very neutral, family friendly flavor. It can be dressed up or dressed down in many different ways!
Sometimes a spicy kick can be just what the tastebuds are craving. When I feel like I want to crank up the heat, I add extra flavor with sautéed onions and red bell peppers. Once the veggies are browned and delicious, I remove them from the pan and begin cooking a spicy sausage. Then I continue with the recipe as written.
On the days when I have a basketful of summer squash, they get to shine in my baked lasagna. My husband isn’t a fan of zucchini noodles, but I think they are really delicious. If he is joining me for dinner, which he almost always does, I will dice the zucchini and add it into the meat layer. If I am making a lasagna for just myself, I slice the zucchini into lasagna noodle strips and give them a gentle sauté. Squash likes to get mushy, so I make sure not to over cook it.
Mushrooms, pesto, cherry tomatoes, roasted garlic and eggplant are all optional add-ins for this recipe!

Nutrition

Calories: 1036kcalCarbohydrates: 71gProtein: 57gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 213mgSodium: 1822mgPotassium: 949mgFiber: 5gSugar: 7gVitamin A: 1780IUVitamin C: 9mgCalcium: 784mgIron: 4mg
Tried this recipe?Let us know how it was!