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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.
Servings: 6 Servings
Calories Per Serving: 500 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Oh, and it’s Thursday, which basically means it’s the weekend!! Hooray!
I did not have sun dried tomatoes, but plenty of virgin olive oil, and fresh roma tomatoes. For cheese I had parmesan, kefalotiri, a Greek cheese and feta. Plenty of fresh Italian flat parsley and basil, No asparagus but canned French cut green beans and onions, garlic and calamity olives without pits, tasty,i threw a few handfuls of
Small fresh spinach and for milk, I used reconstituted dried no fat milk but everything
else except the Fontana I was tempted to use feta but used grated Irish cheddar cheese which melts. Followed instructions to a T (hahaha) and it was still GOOD.
Moral of the story, use what you have on hand ,improvise, and a good appetite.Sal
Love this. One-dish meals are perfection, and I can never say no to sun-dried tomatoes and kalamata olives.
Thanks so much, Shaina!
dear tieghan,
I’m a huge fan of your blog from Germany, Munich. today I totally got inspired by your blogpost and created a similar lasagna with asperagus, zucchini, and peas. made me and my boyfriend totally happy and was absolutely delicious!! your blog is an everyday inspiration – would love you to take a look on my Instagram “food blog” too 🙂 Best regards from Germany! Katharina
I forgot to mention the name 😉 it’s katharinanoire !
AWw!! Thank you so much!! So happy you guys are loving my recipes! THANKS!!
YESSS! LOVE this Tieghan! Loads of spring veg, but still plenty of pasta to keep me satisfied 😀 and that creamy sauce… omg yum.
Thanks Becca!! Have a great weekend!!
You make some killer recipes Tieghan! I love your creativity!
Thanks you so much!!! that means the world!
More snow? Poor you! I couldn’t handle getting snow in April while most everyone else was wearing shorts and flip flops! Thank goodness for amazing deliciousness like this lasagna. That’s bound to cheer up even the heaviest of hearts! 😉 Pinned!
Thanks Jocelyn!
Made this last night and loved it. Was admittedly a little nervous about the sugar snap peas being, texturally, the weird cousin in this dish, but they were a delicious touch. Very tasty.
So happy you loved this, Jeff! Thanks!
Love the basil on top- I always have some in my window sill and try to add it to as many dishes as possible!
I am jealous of you basil, sounds awesome!
Thanks!
Love all the flavours! More snow- you absolutely deserve not to share!
This looks like such an amazing dinner! I love all the flavors in here, and that it is easy to make!!
Thanks so much, Cate! Have a great Sunday!
Oh my, that looks and sounds so yummy! I’ve never had asparagus or peas in lasagna before but it looks just perfect. Sorry you had a rough day :(. Happy weekend!
Thanks Denise! Hope you are having a great weekend!
Yum yum yum yum YUM! I love lasagna and love Mediterranean food, and am super intrigued especially by the idea of using peas in lasagna. I hope the snow stops soon where you are. The silver lining (for the rest of us at least) is that we get to see your delicious cold-weather-inspiried dishes like these!
Thanks so much!!
super yum!
Thanks Danielle!
This is my kind of dish! I love balancing naughty and nice. All the cheeeeses and all those guilt alleviating veggies. Perfect!
Agreed! 🙂
More snow predicted?? Oh, you totally deserve this whole skillet, my dear. Though if you need ANY help finishing it off, I’m here for you. 😉
I know, crazy!!
Thanks Stephanie!