Caprese Skillet Lasagna
Quick caprese skillet lasagna is a lovely and comforting summer meal! Lots of fresh basil, ripe tomatoes and cheese bring this easy weeknight meal together.
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!
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