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Cast-iron cooking: Pull out your skillet for pizza, lasagna and a giant cookie |

Cast-iron cooking: Pull out your skillet for pizza, lasagna and a giant cookie

Cast-Iron Lasagna

This lasagna elevates seasonal flavors with the addition of sautéed sweet potatoes and nutty roasted chickpeas. The best part about this meal is everything is made in the skillet, aside from roasting the chickpeas.

Makes 4 to 6 servings.


Roasted chickpeas:

1   15.5-ounce can chickpeas, drained and rinsed

1½ tablespoons olive oil or a neutral oil

½ teaspoon smoked paprika

¼ teaspoon EACH: cumin, garlic powder

Salt, to taste

Lasagna:

3 tablespoons olive oil or neutral oil, divided

1 medium sweet potato, peeled and sliced thin

6 ounces white button mushrooms, sliced

1 tablespoon minced garlic

5 ounces cream cheese, cut into blocks

6 oven-ready lasagna noodles, each broken into about 10 pieces

24 ounces spaghetti sauce

½ cup water

½ teaspoon cumin

Salt and pepper, to taste

Large handful of baby spinach

1 cup EACH: shredded mozzarella, shredded Parmesan

Fresh basil

Chickpeas: Heat oven to 375 degrees, and line a baking sheet with a silicone mat.

In a large zip-top bag, combine chickpeas with oil, paprika, cumin and garlic powder. Shake and toss the bag so the chickpeas are evenly covered. Spread on the baking sheet and bake, stirring once, for about 15 minutes, or until chickpeas are nearly crunchy.

Remove from oven and reduce heat to 350 degrees. Sprinkle chickpeas with salt while still hot. Set aside.

Lasagna: In a 10- or 12-inch cast-iron skillet, add 2 tablespoons oil over medium-high heat. Once it’s hot, add sweet potatoes and sauté until nearly fork-tender, about 5 minutes. (If the sweet potatoes are burning, reduce heat.) Remove the sweet potatoes to a bowl. Add mushrooms and garlic to the skillet along with remaining tablespoon oil.

Sauté the mushrooms until browned. Reduce heat to medium-low, and add the sweet potatoes back into the skillet. Add the cream cheese, broken lasagna noodles, spaghetti sauce, water, cumin, salt and pepper. Simmer for about 15 minutes, stirring occasionally, until noodles are just al dente. Top the skillet with baby spinach and allow it to wilt.

Sprinkle with mozzarella and Parmesan cheeses, then put into the oven to bake for another 15 minutes, until cheese is bubbly. (You can broil the skillet for the last few minutes if you prefer.)

Remove from oven and top with basil and 1 cup roasted chickpeas. Serve immediately.

— Adapted from LittleKitchenBigWorld.com

Category: Skillets  Tags: ,  Comments off
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