Caprese Skillet Lasagna.
Your Monday just got super dreamy; enter caprese skillet lasagna!
I MEAN. The only way to make caprese better is to lasagna it, right? Yes, we’re making it a verb.
I made my first ever skillet lasagna years ago (remember it?!) and we’ve been in love ever since. If you’ve been following for a while, then you know that it was a huge deal because Eddie claimed to “hate” ricotta cheese, so he didn’t think he’d like it. In reality, we think he probably had been eating lasagna with watery cottage cheese, and not creamy ricotta. Or something like that. Because now he loves it!
This is evidenced by my making of allll the skillet lasagnas. We have the classic, then a kale and sausage, then a butternut squash, then a spring vegetable.
Oh, and I’ve made white pizza lasagna before too, which is almost like this caprese version but takes a lot more work.
And it’s summer! So who wants to do work?
This caprese skillet lasagna has SO much the flavor. The bottom layer starts with a bunch of garlic, shallot and burst cherry tomatoes. This creates a rustic “sauce” of sorts without adding in tomato sauce and I just love that. You can mash the tomatoes into a sauce or leave them whole.
Make it your own!
It’s also loaded with tons of fresh basil, pesto, some extra sliced tomatoes and LOTS of cheese. Like, lots of cheese. Creamy ricotta cheese, provolone cheese, mozzarella cheese, parmesan cheese.
Basically… all the cheese!
However, I did use brown rice noodles so can’t we just call this a health food?
I’m thinking yes. That cancels out all the cheese.
I live for a weeknight meal that is this delish.
Caprese Skillet Lasagna
Caprese Skillet Lasagna
Ingredients
- 2 tablespoons olive oil
- 1 shallot diced
- 4 garlic cloves minced
- 8 ounces grape tomatoes
- 8 ounces fresh mozzarella balls cigliene
- 4 campari tomatoes thinly sliced
- ¼ cup pesto fresh, leftover or jarred
- ¼ cup fresh chopped basil
- 1 (10 ounce) package whole wheat/brown rice lasagna noodles
- 1 cup ricotta cheese
- ½ cup freshly grated provolone cheese
- ½ cup freshly grated mozzarella cheese
- ½ cup freshly grated parmagiano-reggiano cheese
- fresh basil leaves for garnish
Equipment
- cast iron skillet
Instructions
- Preheat the oven to 350 degrees F.
- Heat a 10 or 12 inch cast iron skillet over medium-low heat. Add the olive oil, then add in the shallots, garlic and and grape tomatoes with a pinch of salt. Cook, stirring often, until, the tomatoes begin to burst and break open, about 6 to 8 minutes. Turn the heat off under the skillet. You can mash up the tomatoes a bit if you’d like!
- While the tomatoes are cooking, bring a pot of salted water to a boil so you can cook the lasagna noodles. Cook them according to the package directions, but shave 1 minute off the cook time so the noodles are al dente. Drain the noodles once they are finished boiling.
- Take the noodles and begin to layer your lasagna. Put a few noodles down into the skillet, then add on some spoonfuls of ricotta cheese, pesto, some sliced tomatoes, some fresh mozzarella and some grated cheese. Add on a sprinkle of fresh basil. Arrange the noodles and repeat this process until all of your noodles and ingredients are used. Make sure you save a bit of grated cheese for topping.
- Bake the lasagna for 25 to 30 minutes. Remove it from the oven and garnish with extra fresh basil. Serve!
Did you make this recipe?
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I appreciate you so much!
Melty cheese in my caprese is just how I like it.
36 Comments on “Caprese Skillet Lasagna.”
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This looks incredible and I love the bounty of fresh produce it involves! My local Farmer’s Market just opened last week, so this recipe would be ideal to make with everything I purchase from there! Yum!
thanks melissa!! xo
Wow. I’m making this tonight!
thanks janie! enjoy!
Where in the world did you get that super cool skillet?!?!
it’s finex cookware! :) https://www.williams-sonoma.com/products/finex-cast-iron-fry-pan-with-lid/?pkey=s%7Cfinex%7C14
I know that you mention “watery cottage cheese” but I actually love lasagna with cottage cheese in it. The texture IS different, but you get big melty hunks of cheese instead of just creaminess from ricotta. They’re equally delicious to me, but for totally different reasons. As such, I sometimes mix the two! I highly recommend giving it a whirl!
yes!! i have heard of this too! i actually want to try it. does it really melt?!
It doesn’t melt the way say, shredded mozzarella does. It melts more in the way that fresh buffalo mozz does on a pizza. That is to say that it “relaxes” rather than becoming homogeneous, if that makes sense.
This looks amazing! What brand of noodle did you use?
thanks cate! i use these brown rice ones, i love that they are still wavy like traditional noodles! https://www.vitacost.com/tinkyada-brown-rice-lasagna-gluten-free-10-oz?csrc=GPF-621683921354&csrc=GPF-PA&mtp=sNtOajnv2-dc%7cpcrid%7c97670539573%7cproduct%7c621683921354&pgrid=18627411973&ptaid=aud-96369708371:pla-545311754576&gclid=Cj0KCQjwitPnBRCQARIsAA5n84lcg0nWYQhEEw2NbKIsSt8bZGupQY8ClL_RdBPIUZD8-vXRkhxyoz4aAivEEALw_wcB&gclsrc=aw.ds
This looks amazing. I will definitely putting this on my to make list when I can indulge in some pasta again. I’m currently pregnant and have Gestational Diabetes😞 8 weeks to go I can’t wait to make it!
thank you bess!! good luck to you with the last 8 weeks. :)
This looks amazing! I’ve been following you forever, I don’t know how I’ve never seen any of your skillet lasagna posts!
Anyway, my family and I have recently started ‘meatless Monday’ and I just found new meals for us!
Cannot wait!
thank you stefanie!!
Your pasta recipes are always on point. :-) I’m a little wary of brown rice pasta, but if you say it’s good enough to not make me miss the real thing, I’ll give it a shot. :-D It would be good to have a healthier version of my favorite carb, haha.
thanks so much CJ!
This looks wonderful! I will definitely make this. When reading the instructions, I didn’t see when to add the pesto – my favorite part 😉.
Me neither! Or the mozzarella pearls! I just guessed at it and it was YUMMY. Just add everything in and you can’t go wrong LOL
hey guys!! i just layer and dollop everything in together. :) no real rhyme or reason!!
Oh, Girl! That iron SKILLET!!! Looks amazingly good as well! Last night, I tried it with ravioli instead of lasagna noodles. You know what? Was good as well… And last week, I made one with square sheets of lasagna, as individual Napoleon-style dish. 3 sheets per person, all nicely stacked. Huge success. Keep inspiring us!
thank you mia!! xo
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Mah-velous looking recipe! Where did you place the pesto? Or did I miss it?
thanks diane!! i dollop in the pesto with everything else while layering! :)
If you wanted to cut a cheese out or cut back a little on the cheese, how would you change those measurements? I love cheese but can’t eat a heavy amount of it.. my stomach disagrees lol
hey holly!! i think what i would do is probably add some marinara in! if you add in your favorite marinara it will make it a little more saucy, then you can dollop in some ricotta cheese or fresh mozzarella?
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Made this tonight and it was wonderful! Much lighter than a normal meat heavy lasagna which was perfect for an early summer meal. I used no boil lasagna noodles and it worked perfectly. Thanks, Jessica!
Hi Jessica. I love your website! Can this recipe be made a day in advance? Planning on making it this weekend. :)
hi janis! if you make it ahead of time, i would bake the entire thing as is (maybe in a baking dish) and then reheat! i wouldn’t assemble it without baking. but i think it would be fine made the day before or even morning of!
It worked beautifully! Huge success with my guests. This recipe is fantastic. So fresh and full of flavor. I followed your advice and made it in a baking dish. I had 6 guests so I doubled it. All great. Thanks for answering my question so quickly. And for the recipe!
Thanks!!!