Skillet Lasagna

Oddly enough, lasagna– an Italian-American classic, of course– wasn’t something that my family ever made. Its absence from the dinner table inherently made it uncharted territory once I started cooking, myself.

… who said you can’t teach an old home chef new tricks?!

In tackling my adaptation, I focused on the hallmarks of a great lasagna ‘IMO’ (meat sauce, creamy + crunchy textures) and aimed to avoid a classic misstep that has admittedly fueled my irrational aversion to the dish– dried out layers. No ma’am!

The result did not disappoint– moist ribbons layered generously with rich bolognese and creamy ricotta, all crowned with a golden, cheesy crust, and…

…the crispy edges? They steal the entire show.

Using an enameled skillet (once again, my all-time favorite) not only allows for perfect non-stick baking, but its round shape makes for overhanging lasagne noodles that crisp naturally, akin to a pie crust.

Lasagna has definitely entered the rotation– better late than never, right?

Let’s cook!

You’ll need:

  • 1 lb package of dried lasagne noodles

  • 1 lb ground sirloin

  • 1 lb ground sausage (sweet, or hot)

  • 2 28 oz cans of San Marzano tomatoes

  • 6 oz tomato paste

  • 5 cloves garlic, minced

  • 1 red onion

  • 1 large carrot

  • 1 stalk of celery

  • 1/2 c basil leaves, chopped + divided

  • 1 c chicken or beef stock

  • 1 c whole milk

  • 1 lb (16 oz) whole milk ricotta

  • 2 c shredded low-moisture mozzarella

  • 1 c grated Parmagiano, divided

  • 1 c grated Pecorino Romano, divided

  • 1 Parmagiano Reggiano rind

  • 1 egg

  • 1/2 tsp ground nutmeg

  • 1 tsp crushed red chilis (more/less to taste)

  • 1 tsp lemon zest

  • 1/2 tsp baking soda

  • Salt + fresh-cracked pepper

  • EVOO

Makes 6+ servings.

Steps:

  1. Peel onion and carrot. Cut onion, carrot and celery into large chunks; pulse together in a food processor until well-chopped. Set aside.

  2. Tip: In a large bowl, using your hands, mix together the ground meats with 1/2 tsp of baking soda. Let sit for ~15 min before cooking. Doing so prevents excess moisture from escaping when cooking ground meat, creating less liquid and allowing for better browning! Thank you, America’s Test Kitchen.

  3. Heat a large Dutch oven over medium heat, with just a drizzle of EVOO. Add the ground meat, sautéing until well-browned and broken down, about 15 min.

    Tip #2: “Leave it alone” – when browning ground meat, let it sear in larger pieces undisturbed, before stirring and gradually breaking down with your spoon/spatula; this also allows for better browning and caramelization of the meat!

  4. Once the meat is no longer pink, stir in the processed veggies and minced garlic; season well with S+P and crushed chili, if using. Cook until softened, ~5 min or so.

  5. Add the wine to deglaze, scraping up any browned bits on the bottom of the pan; let simmer for 2 min more. Clear an ‘opening’ in the middle of the pan with your utensil and spread in the tomato paste. Let the paste caramelize, until deep red, 2-3 min.

  6. Add in the tomatoes (and their juices), stock, milk, nutmeg, Parm rind and 1/4c of the chopped fresh basil. Bring to a gentle boil, before reducing the heat and allowing the sauce to simmer for at least 1 hr (or longer).

  7. Meanwhile, in a bowl combine ricotta, 1/2c each of both grated Parm and Romano, the remaining 1/4c of chopped basil, lemon zest, and egg (lightly beaten); season with S+P. Mix well, set aside.

  8. Boil a pot of water (salt liberally–always!), and cook the lasagne noodles al dente per the timing on the box, even 1 min less. Once cooked, drain well and toss carefully in a bowl with a few turns of EVOO, to minimize sticking (some sticking is inevitable, you’re bound to lose a few– don’t sweat it!). Let cool.

  9. Preheat oven to 350 F.
    Once the lasagne noodles are cool enough to handle and the bolognese is well-simmered, it’s time to assemble! First, brush the sides of the skillet with a little EVOO, then layer as follows:

    1. A few, generous ladles of sauce (make sure to completely cover the bottom of the skillet, and then some!)

    2. A layer of noodles, all running the same direction, enough to cover the sauce on the bottom with minimal overlap; make sure to let longer pieces hang over the edges, these will be the best part!

    3. Another few ladles of sauce, topped with half of the ricotta mixture in evenly-spaced dollops (see photo above) and a few handfuls of grated Parm + Romano.

    4. Another layer of noodles laid in the same fashion, but all running perpendicularly to the first (so that you’ll get crispy edges all around).

    5. Repeat sauce + dollops, with remaining half of the mixture. More grated cheese (don’t skimp).

    6. One more layer of noodles (switching directions again, you know the drill), topped with a final layer of sauce.

    7. Lastly, cover completely with the shredded mozzarella, a few more handfuls of grated cheese, and a drizzle of EVOO. Ready to bake!

  10. Place the skillet on a rack in the middle of the oven and bake for 25-30 min, until the top is browned and bubbling.

  11. Remove from the oven, and try to let cool for ~10 min to let the lasagna set. Spoiler alert: we couldn’t wait– so no judgement.

  12. Cut into slices in the shape + size of your liking, and garnish with a sprinkle of grated cheeses. You should have some sauce leftover, as well, which you can (/should) spoon over the top. Mangia!

Note: Lasagna is arguably even better leftover, and also freezes very well. You won’t regret having extra on hand, if making recipe for 1 or 2.

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'Stuffed' Green Beans