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A spoon scooping out Cast Iron lasagna that has been topped with fresh basil.

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!
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 622kcal


  • 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. 


Store the skillet lasagna covered in the fridge for 3-5 days. Reheat in the oven until warmed through.
If freezing, freeze prior to baking. Make sure the skillet is completely covered and do not transfer a hot cast iron skillet into the fridge or freezer. The dramatic change in temperature can make the cast iron crack. Keep that in mind if you are transferring from the fridge or freezer to the oven. Be sure to let the cast iron skillet come to room temperature before putting in a hot oven OR let the cast iron heat up with the oven. 
Use hot Italian sausage for more heat. 


Calories: 622kcal | Carbohydrates: 38g | Protein: 29g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 125mg | Sodium: 752mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 4.5mg | Calcium: 371mg | Iron: 1.8mg