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4.41 from 5 votes

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.

Creamy, cheesy lasagna.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: lasagna
Servings: 6 Servings
Calories: 583kcal
Author: halfbakedharvest


  • 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!


Serving: 6g | Calories: 583kcal | Carbohydrates: 43g | Protein: 28g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 947mg | Potassium: 480mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1825IU | Vitamin C: 33.7mg | Calcium: 597mg | Iron: 2.4mg