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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.
5 from 4 votes
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  • 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


  • cast iron skillet


  • 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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