Introducing, the most *AMAZING* cast iron lasagna recipe! Bursting with herbs, creamy ricotta, and a flavorful sauce, one bite of this will make you go weak in the knees!

A spoon scooping out Cast Iron Lasagna noodles from a black skillet.

Easy Skillet Lasagna Recipe

Oh. My. Gosh!

This is one recipe that makes me speechless. I took one bite of this when it came out of the oven and I KNEW I had a winner!

Best lasagna I’ve ever had.

And that’s saying something! I’ve made A LOT of lasagna.

I really, really, really love that this lasagna is made in a skillet. I’ve linked the skillet I use because one, it’s amazing! And two, it’s affordable.

The best part about this lasagna recipe is that you DON’T have to pre-cook the lasagna noodles. We use the no boil noodles for this recipe and it’s freakin’ amazing.

And if that doesn’t make you like me then continue reading. I took the time to photograph the steps and assembly required for when you make this recipe for dinner. #yourwelcome

Cast Iron Skillet Lasagna ingredients laid out on a gray background.

Cast iron skillets are a staple in my kitchen. There are a few things you should know about cast iron skillets and why you should own one ?

Cast Iron Skillets

Food cooks faster in a cast-iron pan. It’s true. This is due to the incredible heat retention in cast-iron.

Be careful when handling cast-iron pans. Why? They heat EVERYWHERE, handle included.  Make sure you’re wearing oven mitts when handling the pan.

Cast-iron holds on to heat very well.

Cast-iron pans are very durable! If you have a cast-iron skillet, or if you choose to purchase one, you’ll have it for your lifetime. (YASSS!)

Cast-irons ability to develop a non-stick coating makes it very versatile and frankly, a necessity in any kitchen.

Now that I’ve fully convinced you to buy a skillet, lets make this easy skillet lasagna!!!

How to make Skillet Lasagna

Place the skillet over medium heat and add olive oil. Once the oil is shimmering add the diced onion to the skillet. Cook the onion until soft, about 7 minutes, give or take a minute or two.

Three bowls one with a red tomato and meat mixture, one with mozzarella cheese, and another with an herb ricotta mixture; all are used to make cast iron lasagna.

Once browned, add the garlic, red pepper flakes (yum!), and of course SAUSAGE! If you like *major heat* then up the amount of red pepper flakes from what it calls for in the recipe OR use hot sausage. I used sweet Italian sausage.

As the sausage is cooking be sure to break it up with your wooden spoon so that it’s in nice small chunks.

Once the sausage is fully cooked add the fire roasted diced tomatoes and a few tablespoons of water. Adding the water helps it be a bit more saucy.

Cook this mixture over medium low heat for about 8 minutes. Then, transfer it to a medium sized bowl.

Step 2: make the creamy herbed ricotta mixture

Add the following to a bowl: ricotta, egg yolk, oregano, thyme, salt, and pepper.

Stir this until everything is evenly incorporated.

This ricotta is your best friend. It’s SO good!

Set this aside. We’ll come back to it in a moment.

We can’t forget about the cheese. In a small bowl add the shredded mozzarella and parmesan.

Yes, I made you dirty 3 bowls, but it’s so worth it.

Assembling the Skillet Lasagna

Place a heaping 1 cup of the sauce on the bottom of the skillet.

Break the no boil lasagna noodles in half. Layer 7 of the halves along the perimeter of the skillet and one in the middle.

Spread 1/3 of the ricotta mixture over the noodles.

Sprinkle a quarter of the mozzarella/parmesan mixture over the ricotta.

Add a 1/3 of the remaining sauce over the cheese.

Repeat this layering process 2 more times, starting with the noodles and ending with the sauce.

Sprinkle the remaining mozzarella/parmesan cheese overtop.


Remove from oven and top with fresh basil.

Add a 1/3 of the remaining sauce over the cheese.

Repeat this layering process 2 more times, starting with the noodles and ending with the sauce.

Sprinkle the remaining mozzarella/parmesan cheese overtop.


Remove from oven and top with fresh basil.

This is one recipe you MUST make! And do so ASAP! Or, if you prefer lasagna in soup form, I have a lasagna soup recipe that’ll knock your socks off.

A spoon scooping out Cast Iron Lasagna from a skillet.

If you love this Skillet Lasagna recipe, try these:

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A spoon scooping out Cast Iron lasagna that has been topped with fresh basil.
Print Review
5 from 3 votes

Cast Iron Lasagna

This skillet lasagna is PACKED with delicious flavor! Layers of cheesy mozzarella and seasoned ricotta take this lasagna to a whole new level! There are multiple components I love about this recipe, but the use of no-boil noodles makes this recipe come together so quickly!
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8 servings


  • 3 14.5 oz cans fire roasted diced tomatoes
  • 2 tablespoons olive oil
  • 2 cups yellow onion - finely chopped (about 1 large yellow onion)
  • 3 garlic cloves - minced
  • 1/4 teaspoon red pepper flakes
  • 1 pound sweet Italian sausage - casings removed
  • 15 oz ricotta - (425 grams)
  • 1 egg yolk
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt - to taste
  • pepper - to taste
  • 2 1/2 cups mozzarella - shredded (a little more than 8 oz)
  • 1/3 cup freshly grated parmesan cheese
  • 12 no boil lasagna noodles - broken in half
  • 2 tablespoons fresh basil - chopped


  • Place oven rack to the middle position. Preheat oven to 400°F. 
  • Place a 12-inch cast iron skillet over medium heat. Add the olive oil. Once the olive oil is shimmering add the onion and cook until lightly browned, about 6-7 minutes. Add the garlic and red pepper flakes. Add the sausage to the onions. Using a wooden spoon break the sausage up into bite size pieces. Cook until no longer pink, about 6 minutes. 
  • Add the fire roasted tomatoes to the sausage and onion. Cook over medium-low heat for 5 minutes. Transfer to a bowl. 
  • In a separate medium size bowl, add the ricotta, egg yolk, thyme, oregano, and salt and pepper to taste. Stir to combine. 
  • In a 3rd bowl combine the shredded mozzarella and parmesan. 
  • In the bottom of the empty skillet spread 1 cup of sauce. Add 7 noodle halves around the edge of the skillet and 1 noodle half in the middle. Add 1/3 of the ricotta mixture over the noodles (spread evenly over the noodles), then top with ¼ of the mozzarella cheese mixture over the ricotta. Add 1/3 of the remaining sauce over the mozzarella. Repeat this layering process two more times. Starting with the noodles and ending with the sauce. Sprinkle the remaining mozzarella cheese mixture over top. (See blog post for pictures to illustrate the process).
  • Transfer the skillet to the oven and bake for 30-35 minutes, or until the edges are bubbling and the cheese is slightly golden brown. 
  • Remove from the oven, top with chopped fresh basil and serve. 


Calories: 622kcal (31%)Carbohydrates: 38g (13%)Protein: 29g (58%)Fat: 38g (58%)Saturated Fat: 16g (80%)Cholesterol: 125mg (42%)Sodium: 752mg (31%)Potassium: 382mg (11%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 585IU (12%)Vitamin C: 4.5mg (5%)Calcium: 371mg (37%)Iron: 1.8mg (10%)
Course: Main Course
Cuisine: Italian
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