Cheesy Garlic Bread Lasagna Skillet (Printer-Friendly)

Layers of garlic bread cubes, seasoned meat sauce, and three cheeses baked in a cast-iron skillet for golden, bubbly perfection.

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

# Expert Suggestions:

01 -
  • It tastes like lasagna and garlic bread made love in a skillet, no noodles required or missed.
  • One pan, no boiling pasta water, no careful layering of delicate sheets—just honest food that comes together fast.
  • That moment when you crack into melted mozzarella and hit garlicky bread underneath is pure comfort.
02 -
  • If you use fresh bread instead of day-old, it will absorb the meat sauce like a sponge and you'll end up with texture more mashed than layered—let fresh bread dry out for a few hours or use it anyway if you prefer softer bread cubes.
  • The foil covering is not optional; without it, your top layer of cheese will brown before the bread underneath has time to soften and absorb the sauce.
03 -
  • Brown your meat on high heat to get real color and flavor development—pale meat means pale sauce, and nobody signed up for that.
  • Taste the ricotta mixture before you spread it; if it needs salt, add it now because you won't get another chance to season it without being obvious about it.
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