Quick Pesto and Tomato Skillet LasagnaThis Quick and Easy Pesto Tomato Skillet Lasagna was my first skillet lasagna–and it certainly won’t be my last! Even my Italian husband, who makes the best classic lasagna, sung its praises. It made me feel all warm and fuzzy. Warm and fuzzy like my Italian husband…  

Making a homemade lasagna from beginning to end typically takes over an hour–sometimes up to 3 hours if using meat. Seriously, to hell with that. This skillet lasagna, from start to finish, took me 40 minutes and you’d never know it wasn’t a traditionally prepared lasagna once on your plate.

The mix of pesto and tomato was on point. Spring is in the air here in North Carolina, and I was craving that fresh basil flavor that pesto so graciously gives us.

This recipe serves 4, so it’s perfect for a couple or anyone living single. Do yourself a favor and whip this up sometime–even if it’s a weeknight! 40 minutes… how can you resist?

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Quick Pesto and Tomato Skillet Lasagna 3

Quick Pesto and Tomato Skillet Lasagna 2

 

 

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Quick and Easy Pesto Tomato Skillet Lasagna

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Ingredients

  • 14 lasagna noodles
  • 15 oz ricotta cheese
  • 1 cup of shredded mozzarella
  • 1/4 cup of shredded pecorino romano
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 5 oz basil pesto
  • 24 oz of tomato sauce
  • 8 oz of fresh mozzarella, sliced
  • Fresh basil for garnish

CookwareA skillet measured at approx. 10" x 10" and 2.5" deep.

    Instructions 

    LasagnaCook the lasagna noodles as per the packages instructions.

      FillingIn a large bowl, mix together the ricotta, the -shredded- mozzarella, pecorino romano, egg, kosher salt and ground black pepper. Mix it thoroughly.

        AssemblyPoor a little bit of tomato sauce at the bottom of the skillet (just enough to cover the bottom surface).

        • Put down your first layer of noodles, covering the bottom of the skillet (approx. 3-4). If the noodles are longer than the skillet, you can trim them a bit or simply fold them over.
        • Your next layer will be the ricotta mixture. Spread it evenly over the layer of noodles.
        • Spoon some tomato sauce over the ricotta.
        • Next, place down another layer of noodles.
        • Evenly spread some pesto over that layer of noodles.
        • Evenly spread more ricotta mixture over the pesto.
        • Place down another layer of noodles.
        • Spread more (likely the rest) of the ricotta mixture over the noodles.
        • Spoon tomato sauce over the ricotta.
        • Put down what will be your last layer of noodles.
        • For the top layer, alternate between tomato sauce and pesto for the length of each noodle. This will create a red and green stripe effect for the top layer.
        • Finally, place the fresh mozzarella slices on top.
        • Place the skillet over medium-low heat for approx. 20 minutes, covered. Let the noodles simmer until cooked through.
        • When done, put it under the broiler if you'd like to blister and bubble the top layer of mozzarella (optional).
        • Let the lasagna sit for about ten minutes to let it settle. You don't want to cut into it right away.

        Notes

        If any excess oil from the pesto pools onto the top of the lasagna, just carefully dab it with a paper towel.