This recipe originated with the Pioneer Women and happens to be my family’s all-time favorite lasagna recipe. Loading it into my cast iron skillet was a test that passed with flying colors and I’ll definitely be creating this way again.
Our Favorite Cast Iron Skillet Lasagna
1 1/2 lbs. lean ground beef
1 lbs. Italian Sausage
2 cloves garlic, crushed
2 14-oz. cans crushed tomatoes
2 6-oz. cans tomato paste
1 tsp. dried basil flakes
1 tsp. kosher salt
3 cups small curd cottage cheese
8 oz. ricotta
2 slices white bread, crumbled
2 large eggs, beaten
1 tsp. kosher salt
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil
2 Tbs. chopped fresh Italian parsley
1 pound Mozzarella cheese, shredded
9 lasagna noodles
1 cup grated Parmesan
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil; add 1 Tbs. olive oil. When water boils, add lasagna noodles and cook just until al dente.
Meanwhile, in a large skillet over medium high heat, crumble ground beef, sausage, and garlic; cook until nicely browned, then drain fats. Add crushed tomatoes, tomato paste, basil and salt; simmer for 30 minutes, over medium to medium low heat.
In a large mixing bowl, combine cottage cheese, ricotta, bread, beaten eggs, grated Parmesan, salt, basil and parsley.
Arrange 4 cooked lasagna noodles in the bottom of a well-greased large cast iron skillet, overlapping as necessary. Spoon half of the prepared cottage cheese mixture over the noodles, spreading evenly. Cover cottage cheese with a layer of shredded mozzarella cheese. Spoon a little less than half the meat/tomato mixture over the top.
Repeat layers, ending with meat/sauce mixture. Sprinkle top generously with 1 cup Parmesan. Cover skillet tightly with lid or foil.
Bake for 35-40 minutes, or until top is hot and bubbly and center is 160 degrees F. Remove cover during last 10 minutes of baking time.
Now You’re Cookin’,