Caprese Skillet Lasagna

Ingredients for servings

  • 2 tbsp olive oil

  • 1 shallot diced

  • 4 garlic cloves, minced

  • 8 oz grape tomatoes

  • 8 oz fresh mozzarella balls

  • 4 campari tomatoes, thinly sliced

  • 0.25 cup(s) pesto fresh, leftover or jarred

  • 0.25 cup(s) fresh chopped basil

  • 1 package whole wheat/brown rice lasagna noodles

  • 1 cup(s) ricotta cheese

  • 0.5 cup(s) freshly grated provolone cheese

  • 0.5 cup(s) freshly grated mozzarella cheese

  • 0.5 cup(s) freshly grated Parmigiano Reggiano cheese

  • fresh basil leaves for garnish


  • Preheat the oven to 270°C.

  • 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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