A big, bubbling lasagna is the pinnacle of comfort food. This Cast Iron recipe, courtesy of America’s Test Kitchen, can be made quickly, with minimal effort (and minimal dishes) without sacrificing flavor. The building block of this recipe is the flavorful sauce created by sautéing onion, garlic, and red pepper flakes. Browned the sausage with tomatoes simmered only briefly melds the flavors while keeping the freshness. Layering all the ingredients with the sauce in an iron skillet elevates this lasagna recipe.
After a short 30-minute stint, you should have a bubbly, cheesy top and perfectly cooked pasta, all made in a single pan.
How to Make ATK’s Cast Iron Skillet Lasagna
- 1 onion, chopped fine
- 12 ounces (1 1/2 cups) whole-milk ricotta cheese
- 1 large egg yolk
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- shredded (2 cups)
- ¼ cup grated parmesan cheese
- 3 tablespoons chopped fresh basil
Adjust oven rack to middle position and heat oven to 400 degrees. Pulse tomatoes and their juice in a food processor until coarsely ground, about 10 pulses.
Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in processed tomatoes, bring to simmer, and cook until sauce is slightly thickened, about 10 minutes; transfer to a bowl.
In a separate bowl, combine ricotta, egg yolk, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Combine mozzarella and Parmesan in the third bowl.
Spread 3/4 cup sauce over the bottom of the now-empty skillet. Shingle 7 noodle halves around edge of skillet and place 1 noodle half in the center. Dollop one-third of ricotta mixture over noodles, then top with one-quarter of mozzarella mixture and one-third of remaining sauce (in that order). Repeat the layering process twice, beginning with noodles and ending with sauce. Top with remaining mozzarella mixture.
Transfer skillet to oven and bake until cheese is golden brown and lasagna is bubbling around edges, 30 to 40 minutes. Let lasagna cool for 10 minutes, then sprinkle with basil and serve.