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Creamy, cheesy lasagna.
Because yesterday it snowed, and there is more snow predicted for the weekend. Seriously?
Really though, I just wanted lasagna, but without all the work and layering. So skillet it was.
This is one of those meals thatโs perfect for the days when you come home and your feet hurt, your brain is fried and carbs are just needed.
That was kind of my day yesterday. LONG.
Some of it was good, some of it not so much. Unfortunately, it ended with a major fail, so that pretty much stunk. All in all it wasnโt awful, just tiring. A day in need of an easy, throw it all in one skillet, add some veggies, some cheese and pasta. Pop it in the oven and call it a day.
Sounds totally nice, right? Well, it totally is.
Also, I feel you should know that I am kind of in a complaining mood at the moment. Meaning I feel like I could go on and on about how my oldest brother is annoying the living daylights out of me, or the snow or the fact that I am complaining about my brotherโs annoying ways and not a boyfriendโs annoying ways (who has time, right?!?).
Sometimes it sort of just feels goodย to kind of get it out of your system and then try crazy hard to forget it and never look back.
And really, you have to forget it because no one wants to be called a complainer. Although, I am pretty sure thatโs what my family says about me. But you guys they are just a bunch of freaks. So really, what they say is highly questionable.
So this lasagna though?
Well itโs a mash-up cozy spring/borderline summerish pasta. Itโs creamy, but heavy on the veggies and the carbs. Yum.
Itโs ready in under and hour and all you have to wash is one skillet, one plate and one spoon. Yes!
Added bonus, since it is extra heavy on the veg itโs totally cool to, you know eat half for dinner and save the other half for lunch, no sharing required, not even a bit. Logic people.
Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.
Ingredients
- 1 bunch asparagus, chopped
- 8 ounces sugar snap peas or 1 cup frozen peas
- 2-4 green onions, chopped
- 1/3 cup oil packed sun-dried tomatoes, oil reserved
- 1/3 cup kalamata olives
- 2 cloves garlic, finely chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/3 cups milk, I use 2%
- 4 ounces fontina cheese, shredded
- 4 ounces provolone cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1/2 teaspoon crushed, red pepper
- salt and pepper, to taste
- 8-10 no boil whole wheat or regular lasagna noodles, broken into thirds or fourths (or noodles that have been cooked to al dente)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley chopped
- 2 ounces freshly grated parmesan cheese
- 12 pepperonis, optional
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large oven safe skillet over medium heat (mine is 12 inches). Add about 2 tablespoons of the reserved sun-dried tomato oil, the asparagus and sugar snap peas. Cover and allow the veggies to cook about 5-10 minutes or until tender crisp, stirring once or twice. Add the green onions, sun-dried tomatoes and olives. Cook another 3-5 minutes or until the onions have softened. Season with salt and pepper. Slide the veggies out onto a plate. Set aside.
- In the same skillet melt the butter over medium heat. Add the garlic and continue to cook, stirring over medium-low heat for 3 minutes or until the butter is lightly browned and the garlic is caramelized. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream. Simmer for 2 minutes, whisking. Remove from the heat, stir in fontina, provolone and mozzarella. Add the crushed red peppers and season with salt and pepper.
- Now add the noodles and veggies to the skillet. Add the parsley and basil and carefully give the skillet a good stir, making sure everything is coated in the sauce and and in an even layer. Add the parmesan and pepperonis, if using.
- Place on a baking sheet and bake for 25-30 minutes or until the top is lightly golden and the cheese is bubbling. Remove from the oven and allow to cool 5 minutes. Dig in!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh, and itโs Thursday, which basically means itโs the weekend!! Hooray!
This was one of the most delicious meals I have ever made! Wonderful mix of flavors! I would love to make this for an 8-10 person dinner party. I have an extra large cast iron casserole dish. Any thoughts on making ahead and refrigerating and then baking later? Would the noodles be okay? Or could I make the sauce ahead and refrigerate that and assemble it all later? I hate cooking with guests in the house and would love to just pop this in the oven. Any help would be appreciated! I really want to share this with friends! Thanks!
HI! You can make ahead and then bake later. I do that often and it works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! ๐
I will be making this after I hit the market. Just what I need today. Thanks.