Cheesy Garlic Bread Lasagna Skillet (Print Version)

Buttery garlic bread cubes layered with seasoned meat sauce and three cheeses, baked to golden perfection in a cast-iron skillet.

# Components:

→ 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 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

# Method:

01 - Set oven to 375°F (190°C).
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.
06 - Remove half of the meat sauce from the skillet and set aside for 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.
08 - Spoon reserved meat sauce over the cheese. Layer with remaining bread cubes, ricotta mixture, and mozzarella.
09 - Cover 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 fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like someone merged your two favorite carb-based comfort foods and decided to serve it straight from a sizzling skillet.
  • The whole thing comes together in under an hour, which means weeknight dinners suddenly feel restaurant-worthy.
  • Watching the cheese bubble and turn golden brown is oddly therapeutic, and your kitchen smells absolutely incredible.
02 -
  • Drain your meat properly or the whole dish gets greasy and soaks up oil instead of sauce—learned this the hard way when my first attempt pooled butter on top.
  • Don't skimp on that resting time at the end; cutting into it too soon means cheese slides everywhere and your layers collapse, but 10 minutes of patience gives you forkable, gorgeous slices.
03 -
  • Buy whole mozzarella and shred it fresh—pre-shredded cheese contains anti-caking agents that prevent proper melting and create a grainy texture instead of silky cheese.
  • If your skillet is particularly small or you're nervous about the layering, you can assemble this in a regular 9x13 baking dish and transfer it to a skillet for serving if presentation matters to you.
Return