Sam's ClubSkillet Lasagna - Cast Iron Lasagna in Just Over an hour is a classic recipe.

We used store-bought pasta sheets for the recipe.It saves a lot of time.Some people are looking to make their own sauce, but we think it's perfect.It'll never let you down if you use our best homemade spaghetti sauce.

We reworked this recipe based on user comments to make it even better with more meat, more sauce, and more cheese.

Lasagna noodles have a lot of ingredients, so they can't be too soft.They're ready two minutes before the amount of time on the box if you cook them until they are very al dente.

While you're making your beef and ricotta mixture, your noodles will get stuck together, the worst nightmare.If you want to prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and place them on a baking sheet to cool.

We decided to use store-bought marinara for this recipe, but it doesn't mean you should discard your old jar.The back bone of the dish is the marinara, even though there are tons of layers and flavors.It's worth it to spend a couple more bucks on your favorite brand.

We always regret skipping this step when making a meat sauce because it tastes so greasy.It's a must to drain the fat from the skillet for your lasagna layers.

My grandmother used to add cinnamon to her food.The ricotta mixture tastes bland because it gets overlooked.It should be Seasoned generously with salt and pepper.

As it sets, Lasagna firms up a lot.If you let it sit for at least 15 minutes, it will be perfect, even if it looks like a mess in the oven.You run the risk of noodles drying out if you bake them too much.

You can keep leftovers in the fridge for 3 to 5 days by covering them with plastic wrap.You should put it in the freezer for up to 3 months.To bake at 350o, cover with aluminum foil.

Did you make this recipe?Let us know how you like it in the comments.Do you not want to follow a recipe?The introduction to this recipe was updated slightly on July 31, 2020.