Cheesy Garlic Bread Lasagna (Print Version)

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

# Components:

→ Garlic Bread

01 - 1 large loaf Italian bread, 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

# Method:

01 - Preheat oven to 375°F.
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 up with a spoon, until browned. Drain excess fat if needed.
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, 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 Advice:

01 -
  • All the lasagna comfort without the fiddly sheets: You get those perfect creamy, meaty, cheesy layers but the actual assembly feels like play instead of work.
  • The garlic bread cubes get crispy on the edges and absorbent in the middle: They soak up the sauce like little flavor sponges while staying wonderfully textured.
  • Cast-iron means showstopping presentation: Bring this straight to the table and watch people's faces light up before they even taste it.
02 -
  • Don't skip the resting step or your beautifully layered dish will collapse into cheese soup the moment you serve it: Those 10 minutes make the difference between elegant and messy.
  • If your bread cubes are too large, they won't soften properly and you'll bite into hard chunks: Aim for pieces roughly the size of dice, and if you're unsure, go smaller.
  • Drain excess fat from the ground beef or your sauce will be oily and heavy: A little fat is flavor, but standing grease is just unpleasant.
03 -
  • Let your ricotta mixture come to room temperature before assembling: Cold ricotta won't distribute smoothly and you'll end up with uneven pockets instead of creamy layers.
  • Use whole milk mozzarella that you shred yourself rather than pre-shredded: The anti-caking agent in pre-shredded cheese prevents it from melting into that luxurious, bubbly state you're after.
  • If your bread cubes start browning too fast on top, tent the foil back over for the last few minutes of baking: You want golden cheese, not burnt.
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