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Skillet Lasagna

Original Source: Half Homeade, Fully Delicious by David Venable (2021)

Servings per Recipe: 6

Description: When you crave lasagna but don't want to work for it the traditional way. My wife and I cook it in our cast iron, and it's perfect!

Ingredients

  • 1 ¼ c. (6 oz) plus ¾ c. (3 oz) whole-milk mozzarella, shredded
  • 1 c. whole-milk ricotta
  • ⅓ c. plus ⅓ c. fresh basil, chopped
  • ¼ c. (¾ oz) Parmigiano-Reggiano, grated (Parmesan cheese)
  • 2 tsp dried orgeano leaves
  • ½ tsp plus 1 tsp kosher salt
  • ½ tsp plus ½ freshly ground black pepper
  • 1 lb lean ground beef (think 93/7)
  • 1 24 oz jar marinara sauce
  • 1 9 oz box oven-ready lasagna noodles, broken into 2-inch pieces

Instructions

Instructions

  1. In a bowl, combine 1¼ cups mozzarella, the ricotta, ⅓ cup basil, parmesan, oregano, ½ tsp salt, and ½ tsp pepper. Mix and set aside.
  2. Heat a cast iron skillet over medium-high heat. Add the ground beef with the remaining salt and pepper, breaking it up as it browns, about 7-9 minutes.
  3. In a bowl, toss the broken noodles with the marinara sauce and 2 cups water until the noodles are coated. Add everything to the skillet and stir to combine.
  4. Drop the heat to medium-low, cover, and simmer for 25-30 minutes stirring occasionally until the noodles are tender.
  5. Dollop the cheese mixture over the top and sprinkle with the remaining ¾ cup mozzarella. Cover and cook another 10-15 minutes until the cheese is melted.
  6. Let it rest for 15 minutes before serving, topped with the remaining fresh basil.