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Creamy, cheesy lasagna.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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 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 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.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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.

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

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 |

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 583 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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


  • 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!

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick |

Oh, and it’s Thursday, which basically means it’s the weekend!! Hooray!

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  1. 5 stars
    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!

    1. 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! ๐Ÿ™‚

  2. 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

  3. Love this. One-dish meals are perfection, and I can never say no to sun-dried tomatoes and kalamata olives.

  4. 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 ๐Ÿ™‚ Best regards from Germany! Katharina

  5. YESSS! LOVE this Tieghan! Loads of spring veg, but still plenty of pasta to keep me satisfied ๐Ÿ˜€ and that creamy sauce… omg yum.

  6. 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! ๐Ÿ˜‰ Pinned!

  7. 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.

  8. Love the basil on top- I always have some in my window sill and try to add it to as many dishes as possible!

  9. This looks like such an amazing dinner! I love all the flavors in here, and that it is easy to make!!

  10. 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!

  11. 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!

  12. This is my kind of dish! I love balancing naughty and nice. All the cheeeeses and all those guilt alleviating veggies. Perfect!

  13. 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. ๐Ÿ˜‰

  14. This looks so incredibly good. Those ingredients; it’s pure comfort food. And your photos are so beautiful. I want this now.

  15. 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 ๐Ÿ™‚ Though living on a mountain in CO would have it’s perks!

  16. PHEW! Thank goodness sharing isn’t required, because I don’t want to part with a single bite!

    1. 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!

  17. 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!).

  18. 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!

    1. You have to get a cast iron skillet, I use mine every single day. It’s must in my opinion.

      Thanks Chloe!

  19. Everyone has to vent! Feel free – it’s nice yo know I am not the only one ๐Ÿ™‚ I’ve been dying to make a skillet lasagna and this one looks perfect!

  20. 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!

  21. This sounds fantastic Teighan! Total comfort food right here. I can’t wait to go home from school so I can make this!

  22. 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.

    1. 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!

  23. 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!

  24. 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!