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Skillet Lasagna Bolognese

Skillet Lasagna Bolognese is one of the best things you could make in your cast iron. Sure to become a new favorite for the whole family, this is total comfort food in one pan! Make it even more no-fuss using no-boil noodles.
Prep Time1 hour
Cook Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: cast iron skillet, meat sauce, pasta
Servings: 6 servings
Author: Lora

Ingredients

  • BOLOGNESE SAUCE
  • ¼ onion chopped, you can use sweet onion or yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 2 garlic cloved diced
  • 1 ½ 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
  • ½ cup fresh flat-leaf parsley chopped
  • 2 ½ teaspoons sea salt
  • ¼ teaspoon black pepper
  • BESCIAMELLA SAUCE
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk
  • teaspoon nutmeg
  • 6 no-boil lasagna noodles
  • 1 cup chopped mozzarella cheese or you could use shredded mozzarella
  • ½ cup grated Parmigiano Reggiano cheese
  • salt and pepper to taste

Instructions

  • BOLOGNESE
  • In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. If you are adding the pancetta, now is the time to add it and cook for 5 minutes, then add the beef and saute, stirring frequently.
  • Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer.
  • I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make this a day ahead.
  • BESCIAMELLA
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk together until incorporated. The flour will be very dry. Raise the heat to medium-high and in 1/2 cup portions, gradually whisk in the milk and bring to a boil. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. The besciamella will continue to thicken even when you remove from the heat. If it seems to dense, whisk in a little bit more of milk. Whisk in the nutmeg. Season with salt and pepper to taste. I use about 1 teaspoon of salt and a bit of the freshly ground pepper. Set aside. Preheat the oven to 350 F.
  • ASSEMBLE
  • Spread 1/2 cup of the meat sauce in a large cast iron skillet (or nonstick skillet). Cover with 2 lasagna noodles. Spread half of the besciamella (white sauce) on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining besciamella (white sauce), 1 cup meat sauce (Bolognese) and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining meat sauce and mozzarella. Sprinkle with the remaining 1/4 cup of Parmigiano Reggiano cheese.
  • Cover the skillet with a piece of aluminum foil paper. Bake covered for 30 minutes. Bake uncovered for the remaining 15-20 minutes. Cheese should be bubbling on top.