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Pasta dish covered in melted cheese and tomato sauce in a cast iron skillet.
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Cast Iron Skillet Lasagna

This cast iron skillet lasagna is packed with layers of fire-roasted tomato sauce, herbed ricotta, and sweet Italian sausage. Baked to perfection in a Dutch oven, it delivers rich, cheesy flavor with a rustic touch.
Course Main Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 668kcal
Author Diane Gail

Equipment

  • Cast iron Dutch oven
  • Large pot
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lb sweet Italain sausage without casing
  • 45 oz fire roasted tomatoes
  • 1/4 cup half and half
  • 15 oz whole milk ricotta
  • 1/2 cup freshly shredded parmesan
  • 1 large egg beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 2 1/2 cup shredded whole milk mozzarella
US Customary - Metric

Instructions

  • Sauté aromatics: Heat olive oil in a cast iron Dutch oven over medium heat. Add onion, garlic, and red pepper flakes, cooking until the onion turns translucent.
  • Cook the sausage: Add the sausage to the pan, breaking it up as it cooks. Cook until mostly done.
  • Prepare the sauce: Drain the fire-roasted tomatoes, then add all three cans to the pot along with the half and half. Stir to combine, then remove from heat.
  • Mix the ricotta filling: In a mixing bowl, combine ricotta, parmesan, egg, basil, oregano, salt, pepper, and thyme. Stir until smooth.
  • Cook the noodles: Boil lasagna noodles in salted water until al dente, following package instructions. Drain and set aside.
  • Preheat the oven: Set the oven to 350°F (175°C).
  • Layer the lasagna: Remove all but 1 cup of sauce from the Dutch oven. Layer noodles over the sauce, followed by ricotta filling and mozzarella. Repeat this pattern once, then finish with a final layer of sauce, noodles, ricotta, sauce, and mozzarella.
  • Garnish and bake: Sprinkle parsley on top. Cover and bake for 35 minutes.
  • Broil for a golden top: Remove the lid and place under the broiler for 5 minutes, watching closely.
  • Rest before serving: Let the lasagna sit for 30 minutes before slicing.

Notes

  • Customize the protein: Swap sweet Italian sausage for spicy sausage or ground beef for a different flavor profile.
  • Broil carefully for a crispy top: Keep an eye on the lasagna while broiling to avoid burning the cheese.
  • Let it rest before slicing: Allow the lasagna to sit for 30 minutes after baking so the layers set properly.
  • Store and reheat properly: Refrigerate leftovers for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, until warmed through.

Nutrition

Serving: 1slice | Calories: 668kcal | Carbohydrates: 44g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 125mg | Sodium: 1187mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 5mg | Calcium: 450mg | Iron: 3mg
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