Cheesy Garlic Bread Lasagna Skillet (Printable version)

Buttery garlic bread cubes layered with rich meat sauce and melted cheese in a cast-iron skillet.

# What You'll Need:

→ Garlic Bread

01 - 1 large loaf Italian bread (about 14 oz), cut into 1-inch cubes
02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley
05 - 1/4 teaspoon salt

→ Meat Sauce

06 - 1 pound ground beef or Italian sausage
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 can (15 ounces) crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Cheese Mixture

15 - 1 cup ricotta cheese
16 - 1/2 cup grated Parmesan cheese
17 - 1 large egg
18 - 1 tablespoon chopped fresh basil (optional)
19 - 1/4 teaspoon ground black pepper

→ Additional Cheese

20 - 2 cups shredded mozzarella cheese

# Directions:

01 - Set oven to 375°F (190°C).
02 - In a large bowl, toss bread cubes with melted butter, minced garlic, parsley, and salt until evenly coated. Set aside.
03 - Heat a 12-inch cast-iron skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned. Drain excess fat if necessary.
04 - Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until thickened. Remove from heat.
06 - In a small bowl, combine ricotta, Parmesan, egg, chopped basil (if using), and black pepper.
07 - Layer half the garlic bread cubes in the skillet over the meat sauce, then dollop half the ricotta mixture and sprinkle with half the mozzarella. Repeat with remaining bread, ricotta, and mozzarella.
08 - Cover skillet loosely with aluminum foil. Bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes, until cheese is bubbly and golden.
10 - Let rest for 10 minutes before serving. Garnish with extra parsley or basil if desired.

# Expert Tips:

01 -
  • One skillet means one cleanup, which is honestly the real luxury of home cooking.
  • It tastes like traditional lasagna but comes together in an hour, no boiling water or careful noodle negotiations required.
  • The bread cubes get crispy on top and chewy inside, soaking up sauce like they were born to do this.
02 -
  • Don't skip the resting period—it's the difference between a pretty mess and something you can actually serve with pride.
  • If your cast-iron skillet is small or your bread cubes are large, they'll take longer to soften; you can partially toast the bread cubes for 5 minutes before assembling if you're worried about texture.
03 -
  • If your sauce seems too thin after simmering, don't panic—the bread will release some moisture, so a slightly looser sauce is actually what you want.
  • Make the meat sauce the morning of if you're cooking for guests; it actually deepens in flavor and gives you one less thing to think about when people arrive.
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