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+ servings

Cast Iron Lasagna

An easy skillet lasagna that comes together in a flash and is absolutely delicious. Family favorite!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people
Calories 315kcal


For the meat:

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 lb ground beef 500 g
  • 1/2 teaspoon allspice or seven spices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the sauce:

  • 1 can diced tomatoes 14 oz (400g) each can
  • 2 cans tomato sauces 14 oz (400g) each can
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 oz evaporated milk 170g
  • 12-14 no boil lasagna noodles 8 oz , 250g
  • 1 cup shredded mozzarella cheese


  • Heat olive oil in a large cast iron skillet. Once hot, add the diced onions and cook for a few minutes until softened. Add garlic and cook for another minute.
  • Add the ground beef to the skillet, and brown. Once beef has cooked through, drain the fat, then stir in the all spice (or seven spices), salt and pepper.
  • Add the diced tomatoes, and tomato sauce and mix to combine. Stir in the basil, oregano, salt and pepper.
  • Add the evaporated milk- anywhere between 1/2 can to a full can depending on how creamy you want the sauce. Stir again.
  • Break the lasagna noodles over the skillet into the sauce.  Press the noodles down into the sauce to cover them as much as possible. Cover the skillet with a lid, and simmer on medium for 15-20 minutes until noodles have cooked through. Preheat the oven to 350 F (180C) while noodles are simmering.
  • Add a handful of mozzarella cheese and stir to combine, Top the lasagna with the rest of the shredded mozzarella cheese. If you like, place the skillet in the oven for a few minutes on broil to get the top golden brown and bubbly. Enjoy!



You can completely leave out the evaporated milk if you like a more classic tomato sauce.
Storing Leftovers: Leftover lasagna can be stored tightly covered 4-5 days. It can also be frozen for up to 3 months.


Calories: 315kcal