Cheesy Garlic Bread Lasagna Skillet (Printable)

Buttery garlic bread cubes layered with savory meat sauce and three cheeses, all baked in a cast-iron skillet until golden and bubbly.

# What You Need:

→ 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 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 - Preheat oven to 375°F (190°C).
02 - In a large bowl, combine melted butter, minced garlic, parsley, and salt. Toss bread cubes until well coated and set aside.
03 - Heat a 12-inch cast-iron skillet over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft, 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 bowl, combine ricotta, egg, and Parmesan until smooth.
06 - Remove half the meat sauce from the skillet and set aside.
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 the 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.
11 - Cool for 10 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The crispy garlic bread edges soak up all that savory meat sauce without falling apart, creating texture you don't normally get in traditional lasagna.
  • Everything happens in one skillet, which means fewer dishes and more time enjoying the meal with people you actually want to spend time with.
  • It's forgiving enough for a weeknight but fancy enough to serve when you want to impress someone without spending hours in the kitchen.
02 -
  • Don't skip the cooling period at the end; I learned this the hard way by burning the roof of my mouth and also destroying the structural integrity of my first slice.
  • Using day-old bread instead of fresh changes everything because the cubes actually hold their shape instead of turning to mush when they meet the sauce.
  • Taste the sauce before layering and adjust seasonings now, not after it's baked, because the oven doesn't fix under-seasoned food, it just bakes it into disappointment.
03 -
  • Make the ricotta mixture ahead of time; it's one less bowl to juggle when you're in the flow of cooking, and the flavors meld better if it sits for even an hour.
  • Shred your own mozzarella from a block because pre-shredded cheese contains anti-caking agents that prevent it from melting into the luscious, cohesive mass you're after.
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