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Quick and Easy Pesto Tomato Skillet Lasagna

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

 

 

Quick and Easy Pesto Tomato Skillet Lasagna

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.

        15 Comments

        • Sam | Ahead of Thyme
          March 3, 2016 at 10:15 pm

          This sounds sooo good right now!! Saving this recipe! Thanks!!

          Reply
        • Tamara
          March 3, 2016 at 1:09 pm

          This is just a lovely looking dish, and the photos are stunning! I’m with you on the appeal of basil this time of year. I’ve got some thriving in my garden already! I must give this a try…

          Reply
          • Killing Thyme
            March 3, 2016 at 2:55 pm

            Thanks, Tamara! I hope you enjoy it as much as we did :)

            Reply
        • Charla @ That Girl Cooks Healthy
          March 3, 2016 at 12:03 pm

          Who doesn’t love some lasagna, looks amazing!

          Reply
          • Killing Thyme
            March 3, 2016 at 2:54 pm

            No one I wanna be friends with, that’s who! Haha. Thanks, Charla!

            Reply
        • michele
          March 3, 2016 at 11:58 am

          There is no way this would feed 4 in my house… it looks way too yummy, I just know my husband and I would be devouring it! Yum!

          Reply
          • Killing Thyme
            March 3, 2016 at 2:53 pm

            Haha, yeah, I guess it depends how you look at it. It serves 4, but perhaps it’s better for 2 people who want 2 servings :)
            It lasted as 4 servings here, thankfully. It also made great leftovers!

            Reply
        • Julia
          March 3, 2016 at 11:45 am

          This looks honest to goodness delicious!

          Reply
          • Killing Thyme
            March 3, 2016 at 2:52 pm

            Thanks, Julia!

            Reply
        • Jill
          March 3, 2016 at 10:20 am

          I have a warm and fuzzy husband too – though he’s Irish, not Italian – LOL! Seriously this lasagna looks DELICIOUS! Pinned!

          Reply
          • Killing Thyme
            March 3, 2016 at 10:41 am

            LOL! I mean, as long as they are warm and fuzzy, who cares where they’re from, right?
            Thanks so much! It was so good. Not sure I’ll ever make a regular lasagna again, lol…

            Reply
        • CakePants
          March 3, 2016 at 9:41 am

          You already had me at “pesto lasagna,” but then that fresh mozzarella on top AND the fact that this only takes 40 minutes?! I’m sold three times over! This looks phenomenal.

          Reply
          • Killing Thyme
            March 3, 2016 at 10:10 am

            Thanks so much! I’m glad you’re sold–everyone needs this skillet lasagna in their lives!

            Reply
        • Loreto Nardelli
          March 3, 2016 at 12:24 am

          All I can say is OMG! That looks amazing and those crispy bits . Its all about those bits. The pesto, tomatoes and that melted cheese looks so like the lasagna we have in Italy. The skillet is perfect to achieve that baked goodness , buonissimo! Well done.
          Do you deliver nationally, lol.
          Loreto

          Reply
          • Killing Thyme
            March 3, 2016 at 10:09 am

            Loreto! Thank you so much for the amazing compliment. Those are some kind words that deserve a national delivery, lol :)
            Thanks so much for stopping by! Love what you and Nicoletta do!

            Reply

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