Cast Iron Sausage Lasagna
Why This Recipe Works
A big, bubbling lasagna is the pinnacle of comfort food. We wanted a version that could be made quickly, with minimal effort (and minimal dishes) and without sacrificing any flavor. We started building a flavorful sauce by sautéing onion, garlic, and red pepper flakes. We then browned some sausage and added tomatoes, simmering only briefly to meld the flavors yet keep it fresh tasting. After cooking the sauce, we emptied the skillet and layered the lasagna as we would in a casserole dish with the tomato-sausage sauce, a ricotta-egg mixture, no-boil lasagna noodles, and plenty of Parmesan and mozzarella. Once our lasagna was assembled, we topped it with extra cheese and transferred the skillet to the oven. After a short 30-minute stint, we had the bubbly, cheesy top and perfectly cooked pasta we were looking for, all made in a single pan. Do not use nonfat ricotta or fat-free mozzarella here.