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!
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
- 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
- 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!
Melty cheese in my caprese is just how I like it.