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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 that’s 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 wasn’t 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 brother’s annoying ways and not a boyfriend’s annoying ways (who has time, right?!?).
Sometimes it sort of just feels good 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 that’s 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 it’s a mash-up cozy spring/borderline summerish pasta. It’s creamy, but heavy on the veggies and the carbs. Yum.
It’s 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 it’s 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 it’s Thursday, which basically means it’s the weekend!! Hooray!
This looks so incredibly good. Those ingredients; it’s pure comfort food. And your photos are so beautiful. I want this now.
Thanks so much, Renee!
Summer comfort at its finest!! Love all the veggies and the creaminess!
Thanks so much, Nicole!
Hope for better weather soon! But this lasagna is amazing!
Thanks Amanda!
This looks really really good!
And I am so sorry you still have snow. It snowed last week here, and I was definitely not happy. I think I would move if we still had snow 🙂 Though living on a mountain in CO would have it’s perks!
Abby
Thanks Abby!!
And trust me, I wonder every day why i live here. Ha!
PHEW! Thank goodness sharing isn’t required, because I don’t want to part with a single bite!
Haha! Thanks erin!!
PS I got your email and will get back to you soon! Just give me till Saturday, things are a little crazy! Thanks again!
This looks SO flippin’ good! I love that it’s a one pan dinner, too!
Thanks Becca!
Gorgeous! Love all the spring veggies, the Mediterranean flavors, and the fact that it’s ready in less than an hour (and only a skillet to wash!).
Thanks Laura!
I need a skillet just like that one ASAP. I finally got a Ceuset dutch oven recently and now I’m dying to own a skillet just like that one…so practical for a dish like this that needs to go from the stove-top to the oven!
Great inspiration and I bet the leftovers would make a great packed lunch, too!
You have to get a cast iron skillet, I use mine every single day. It’s must in my opinion.
Thanks Chloe!
Everyone has to vent! Feel free – it’s nice yo know I am not the only one 🙂 I’ve been dying to make a skillet lasagna and this one looks perfect!
They do, they do!! 🙂
Thanks Liz!
This sounds AMAZING! I am pinning this one. I forget sometimes just how amazing your recipes are. Just tried your moroccan chicken marinate from the skewers. Used it on pork and it was amazing! Your recipes teach me how to be a better cook and learn new flavors, Thanks!
Aww! This makes me so happy. Thanks Sophia!
Wishing you better days ! This looks fantastic and I love the added olives!
Thanks Kathy! I am on a huge olive kick lately!
This sounds fantastic Teighan! Total comfort food right here. I can’t wait to go home from school so I can make this!
Thanks Faith!
Ok..I need to stop complaining that the heat is still on because it’s so cold when you are still getting snow!!!WHAT??? I don’t think I could handle any more snow. This lasagna had me at kalamata olives..luv them. This is perfect comfort food.
Oh man, it’s full on snowing today and I am dying. So cold. And windy. And no fun!! Hope it gets warm where you are soon though!!
Thanks so much!
Oh my gosh, I love how this is rich and creamy, but also so perfect for Spring. And easy—ya gotta love easy! I’m totally digging the idea of putting kalamata olives and sun-dried tomatoes in lasagna! I’m right there with you on the complain-y front, too. I think it’s just been one of those weeks!
Thanks Rachael!! Hope you had a great weekend!
This looks like the perfect thing for those days when you just need two forks, your best girlfriend, and a HUGE complaining session. Sometimes it just needs to be done!
Um yeah, sometimes it just does! 🙂
Thanks Sarah!