Skillet Lasagna

Active Time:

1 hr

Total Time:

1 hr

Yield:

6 servings

Layering lasagna can be a labor of love and time but with this skillet lasagna, the entire meal is cooked in just one pan. First up, a quick bolognese with extra umami thanks to Calabrian chilies, oregano and red wine. Then broken lasagna noodles are added and simmered until soft right in the sauce. Finish it off with dollops of an herbed cheese mixture and broil until golden. You might just skip the layered version all together.

Frequently asked questions

Is it ok to cook lasagna in a metal pan?

Absolutely! Lasagna is often baked in glass because of its heat retention, and glass does not react with acidic ingredients like some cheaper aluminum metal pans will. However in this case, a well-seasoned cast-iron offers great heat retention for both browning and broiling purposes. Also, don’t worry about stripping the seasoning on your cast-iron pan, just make sure to get it really hot and spread a very thin layer with neutral oil after cooking.

Should lasagna sauce be thick or runny?

The thickness of lasagna sauce is up to personal preference however, a thin sauce may not give you distinguishable layers, or be concentrated in flavor. A thicker sauce is generally preferable to give the lasagna distinct layers, though if it’s too thick, it’ll be hard to spread.

Notes from the Food & Wine Test Kitchen

A cast-iron pan is preferable for this recipe but any oven-proof, high-sided skillet will work. Serve this lasagna alongside any roasted vegetable, such as broccoli or asparagus, or a bitter green salad featuring kale or escarole.

Suggested pairing

Pour a glass of Sangiovese or Aglianico with this pasta.

Make ahead

The meat sauce and the cheese mixture can be prepared up to two days in advance. When you are ready to assemble the pasta, reheat the meat sauce and proceed per the recipe.

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Ingredients

1 tablespoon extra virgin olive oil
1/2 pound ground chuck
1/2 pound italian pork sausage
2 teaspoons kosher salt
1 1/2 cups yellow onion
2 clove garlic cloves
1 tablespoon fresh oregano
1 tablespoon tomato paste
1/2 tablespoon chiles
1/2 cup red wine
28 ounces plum tomatoes
1 1/2 cups water
1/4 cup chopped fresh basil
6 ounces lasagna noodles
1 cup whole milk ricotta
6 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3/4 cup)
1/8 cup parmesan cheese
2 teaspoons grated lemon zest (from 1 large lemon)

Directions

Heat oil in a 12-inch cast-iron skillet over medium-high. Add ground chuck, Italian sausage, and 1 teaspoon of the salt; cook, stirring occasionally, until crumbled and browned, about 6 minutes. Using a slotted spoon, transfer meat mixture to a bowl, and set aside at room temperature. Reserve 1 tablespoon drippings in skillet.
Reduce heat in skillet to medium; add onion to drippings in skillet, and cook until softened and translucent, about 4 minutes.
Add garlic and oregano; cook, stirring constantly, until softened and fragrant, about 1 minute. Add tomato paste and chile; cook, stirring constantly until slightly darkened and completely coats onion and garlic, 30 to 45 seconds.
Stir red wine into skillet, and cook, scraping up any browned bits from bottom of skillet, until slightly thickened, about 1 minute. Stir in tomatoes, water, 2 tablespoons of the basil, broken noodles, 1/2 teaspoon of the salt, and reserved meat mixture; bring to a simmer over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender, about 20 minutes.
Preheat the oven to broil and position the rack in the center. Stir together ricotta, mozzarella, Parmesan, the remaining 2 tablespoons basil, lemon zest, and remaining 1/2 teaspoon salt in a bowl until combined.
Spoon 1/4 cup dollops of the cheese mixture evenly over the meat mixture in the skillet.
Broil in the preheated oven until the cheese is melted and lightly browned, about 5 minutes. Garnish with additional basil.