Cast Iron Lasagna

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 lb ground beef (500 g)
• 1/2 tsp allspice or seven spices
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can diced tomatoes (14 oz (400g) each can)
• 2 cans tomato sauces (14 oz (400g) each can)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 oz evaporated milk (170g)
• 12-14 no boil lasagna noodles (8 oz , 250g)
• 1 cup shredded mozzarella cheese

Instructions

1. 1

   Heat olive oil in a large cast iron skillet. Once hot, add the diced onions and cook for a few minutes until softened. Add garlic and cook for another minute.

2. 2

   Add the ground beef to the skillet, and brown. Once beef has cooked through, drain the fat, then stir in the all spice (or seven spices), salt and pepper.

3. 3

   Add the diced tomatoes, and tomato sauce and mix to combine. Stir in the basil, oregano, salt and pepper.

4. 4

   Add the evaporated milk- anywhere between 1/2 can to a full can depending on how creamy you want the sauce. Stir again.

5. 5

   Break the lasagna noodles over the skillet into the sauce. Press the noodles down into the sauce to cover them as much as possible. Cover the skillet with a lid, and simmer on medium for 15-20 minutes until noodles have cooked through. Preheat the oven to 350 F (180C) while noodles are simmering.

6. 6

   Add a handful of mozzarella cheese and stir to combine, Top the lasagna with the rest of the shredded mozzarella cheese. If you like, place the skillet in the oven for a few minutes on broil to get the top golden brown and bubbly. Enjoy!