Skillet Lasagna
Who doesn’t love lasagna? This classic cheesy pasta dish is easy to make and sure to please a crowd. Whether cooking indoors or outdoors, you're bound to love this skillet lasagna recipe.
Servings 6 servings
Ingredients
- 8 ounces oven ready (no cook) lasagna noodles about 10 noodles; ½ pound; 226 grams
- 1 tablespoon canola or vegetable oil
- 1 medium onion chopped small
- 1 pound ground beef I used 93/7
- 2 teaspoons dried oregano divided
- 2 teaspoons dried basil divided
- 1 teaspoon fine sea salt divided
- ¼ teaspoon ground black pepper
- 24 ounce jar tomato sauce or pasta sauce I used Rao's
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup ricotta cheese 252 grams
- 2 cups shredded mozzarella cheese 226 grams; 8 ounces
- ¼ cup grated parmesan cheese 28 grams
Instructions
- If you want to smoke the meat, preheat your grill to 300°F. Add wood chunks or chips to the hot coals.
- Add the oil and chopped onion to a 10.25” cast iron skillet. Saute over medium-low heat for 8 minutes until onion is softened and translucent. Remove from heat.
- Add ground beef to the skillet and break into small chunks with a rubber spatula, mix with the onion. If cooking on the stove, cook until the beef is cooked through. If smoking the meat, place the skillet on the grill and allow the beef to smoke for around 40 minutes, or until it is done and no longer pink.
- Mix in 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and the pepper. Discard any additional liquid/oil from the pan.
- Add the jar of tomato sauce, remaining 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, sugar, garlic powder, and onion powder. Stir until well combined and simmer for 1 to 2 minutes. Transfer the meat sauce to a large bowl.
- Spread ½ cup of the meat sauce in a layer on the bottom of the cast iron skillet. Then begin layering with ⅓ of each of the ingredients, beginning with the noodles, then the meat sauce, ricotta cheese, and shredded mozzarella cheese. Be sure when adding each layer to spread it out in an even layer. Repeat this layering process two more times, ending with a layer of mozzarella cheese.
- Increase the temperature of your grill to 350°F. Tent the pan with foil, so it doesn’t touch the cheese layer. Place the covered skillet on the grill over indirect heat and cook for 30 minutes.
- After 30 minutes, uncover the pan, and sprinkle the lasagna with parmesan and cook for an additional 15 minutes.
- Remove the cast iron skillet from the grill and allow the lasagna to cool for 15 minutes before serving!
Notes
If using regular lasagna noodles: Bring a large pot of salted water to a boil to cook lasagna noodles. Break lasagna noodles in half, keeping any smaller pieces that break off, and place into the boiling water. Cook for about 7 minutes, or until al-dente. Strain noodles, rinse with cold water and set aside.
Any left over lasagna can be stored in an airtight container for up to 4 days. To reheat, place in the microwave and heat until warmed through.