I have seen many different versions of skillet lasagnas. Some use the noodles that have to be cooked and the noodles end up cooking in the steam. I do like to make my own noodles, when time allows. If you are looking for something delicious and fantastic to enjoy on a cold and dreary winter’s night, this might be what will cheer everyone up and make them say, “Mom, you are the BEST!!”. That’s what my kids say when I make this dish!!
If you are like me, you may be wondering how to take care of your cast iron skillet. Thanks to my dear mom, I have that covered!! She actually will inspect my skillet once in a while and will admonish me for not taking better care of it. She harumphs and she quietly belly aches as she lovingly makes my sad skillet come back to life.
Here are some great care tips for your skillet and also just some wonderful ideas on how to cook and bake in your cast iron skillet.
Here is a recipe for Grandmother’s Buttermilk Cornbread I shared quite some time ago, but it still SO GOOD!!
Here is Heather’s cornbread recipe *(sweet brown butter cornbread, to be precise!) that she makes in her cast iron skillet…gosh, I would love a piece right now, it looks amazing!
And if you are taking out your cast iron skillet and want to bake something sweet, instead of savory, you should consider this (it’s vegan!!) upside-down cake…just, wow!! Or if you’re craving chocolate, this one may be for you (it has Nutella in it!).
Hope you’re having a super week and staying warm. Thanks for your comments and I appreciate your support!!
- 1 1/2 pounds lean ground beef (you could do a mixture of pork/beef or however you prefer)
- 1 cup dry white wine
- 1 6-ounce can tomato paste
- 1 28 ounce can of crushed tomatoes (I use San Marzano)
- 6 fresh basil leaves
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
besciamella sauce (white sauce)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- teaspoon nutmeg
- 6 no-boil lasagna noodles
- 1 cup chopped mozzarella cheese (or you could use shredded mozzarella)
- 1/2 cup grated Parmigiano Reggiano cheese
- salt and pepper (to taste)