Go Back
+ servings
a piece of lasagna coming out of a cast iron skillet with Pinterest pin text.
Print Pin
5 from 10 votes

Cast Iron Skillet Lasagna From Scratch

This Cast Iron Skillet Lasagna From Scratch is pure comfort food but made with homemade pasta, a homemade sauce, and homemade ricotta cheese. It's cheesy, easy to assemble, and will soon be one of your family's favorites!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 460kcal
Author Tracy

Ingredients

  • 1 lb ground beef
  • 1-2 tablespoon olive oil
  • 1/2 white onion, diced about 1 cup
  • 3 cloves garlic, minced
  • 2 cups packed baby spinach
  • 3 cups Mushroom Marinara Sauce or your other favorite marinara or 25 oz jar of pasta sauce
  • 1 cup ricotta cheese
  • 2 1/2 cups mozzarella cheese, divided
  • 8 pieces lasagna noodles, cut into thirds
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • Fresh basil or parsley for garnish (optional)

Instructions

  • Pre-heat oven to 400 degrees.
  • Heat oil in a cast iron skillet, or other 12 inch skillet, to medium. Add onion and garlic and sauté for 3-5 minutes until lightly browned.
  • Add ground beef and crumble with wooden spoon as it cooks for about 5 minutes until it's no longer pink.
  • Drain about 1/2 of the grease and then add spinach and cook for another 1-2 minutes, stirring constantly until spinach is wilted.
  • Add sauce, mix well, add dried herbs and mix and let simmer for 5-7 minutes.
  • Meanwhile, add ricotta and 2 cups of mozzarella cheese to a small bowl and mix.
  • Remove about 2/3 of the sauce from pan and add to a bowl, leaving about a 1/3 of it in the skillet.
  • Add a layer of lasagna pieces then spread about 1/2 of the cheese over the noodles and top with 1/2 of the sauce in the bowl. Add another layer of lasagna pieces, the rest of the cheese, and then the rest of the sauce. Top with the 1/2 cup of remaining mozzarella cheese.
  • Cover cast iron with lid or with aluminum foil and bake for 30-35 minutes.
  • Top with fresh parsley or basil and serve and enjoy!

Notes

Use herbs to your taste, dependent upon the sauce that you use.  Add more for a more basic sauce, or less if your sauce is already very well seasoned.
Sub fresh herbs for dried by using about 1 teaspoon of chopped fresh for the 1/4 teaspoon of dried. 
Sub cottage cheese for ricotta, or a mixture of the two.  Add in Parmesan Cheese to the final mozzarella topping, if you'd like.  
Add more cheese for an even cheesier lasagna.  
Make it vegetarian by omitting the ground beef and adding in your favorite veggies.  

Nutrition

Calories: 460kcal | Carbohydrates: 13g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 1043mg | Potassium: 773mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1935IU | Vitamin C: 13mg | Calcium: 486mg | Iron: 4mg