Cheesy Garlic Bread Lasagna Skillet (Print)

Rich layers of seasoned meat sauce, garlic bread cubes, and melted cheeses baked in a cast-iron skillet for golden, bubbling perfection.

# Ingredients:

→ Garlic Bread Cubes

01 - 1 large baguette or Italian loaf, cut into 2-inch cubes
02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1/4 teaspoon salt

→ Lasagna Filling

06 - 1 pound ground beef, Italian sausage, or plant-based meat alternative
07 - 1 small onion, diced
08 - 2 cloves garlic, minced
09 - 24 fluid ounces marinara sauce
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt
13 - 1 cup ricotta cheese
14 - 1 large egg
15 - 1/4 cup grated Parmesan cheese
16 - 2 cups shredded mozzarella cheese

# Directions:

01 - Set oven temperature to 375°F
02 - In a large bowl, combine melted butter, minced garlic, parsley, and salt. Toss bread cubes until evenly coated. Set aside.
03 - Heat a 12-inch cast-iron skillet over medium heat. Add ground beef and diced onion; cook until beef is browned and onion is softened, approximately 5 to 6 minutes. Drain excess fat.
04 - Stir in minced garlic, marinara sauce, oregano, black pepper, and salt. Simmer for 5 minutes, then remove from heat.
05 - In a separate bowl, combine ricotta, egg, and Parmesan until smooth consistency is achieved.
06 - Remove half of the meat sauce from the skillet and set aside for later layering.
07 - Layer half of the garlic bread cubes over the remaining sauce in the skillet. Dollop half of the ricotta mixture over the bread cubes, then sprinkle with 1 cup mozzarella cheese.
08 - Spoon the reserved meat sauce over the cheese. Layer with remaining bread cubes, ricotta mixture, and mozzarella cheese.
09 - Cover skillet loosely with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes, until cheese is bubbling and top is golden brown.
11 - Allow to cool for 10 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • It's crispy on top, creamy in the middle, and somehow feels like two dishes became one without any apologies.
  • The whole thing comes together in under an hour, which means you can feed six people without spending your entire evening in the kitchen.
02 -
  • Don't skip draining the meat—excess fat will make the whole thing greasy no matter how good everything else tastes, and you'll taste that mistake.
  • Leaving the foil on for the first part of baking is the difference between creamy insides and dried-out bread cubes, so trust that step.
03 -
  • Use a serrated knife to cut your baguette so the cubes stay relatively uniform in size and cook evenly throughout.
  • If your ricotta mixture seems too thick, whisk in a tablespoon of milk to make it easier to dollop between layers.
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