FoodWage
Caprese Skillet Lasagna
Ingredients for servings
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2 tbsp olive oil
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1 shallot diced
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4 garlic cloves, minced
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8 oz grape tomatoes
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8 oz fresh mozzarella balls
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4 campari tomatoes, thinly sliced
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0.25 cup(s) pesto fresh, leftover or jarred
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0.25 cup(s) fresh chopped basil
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1 package whole wheat/brown rice lasagna noodles
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1 cup(s) ricotta cheese
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0.5 cup(s) freshly grated provolone cheese
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0.5 cup(s) freshly grated mozzarella cheese
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0.5 cup(s) freshly grated Parmigiano Reggiano cheese
fresh basil leaves for garnish
Directions
Preheat the oven to 270°C.
Heat a 10 or 12 inch cast iron skillet over medium-low heat. Add the olive oil, then add in the shallots, garlic and and grape tomatoes with a pinch of salt. Cook, stirring often, until, the tomatoes begin to burst and break open, about 6 to 8 minutes. Turn the heat off under the skillet. You can mash up the tomatoes a bit if you’d like!
While the tomatoes are cooking, bring a pot of salted water to a boil so you can cook the lasagna noodles. Cook them according to the package directions, but shave 1 minute off the cook time so the noodles are al dente. Drain the noodles once they are finished boiling.
Take the noodles and begin to layer your lasagna. Put a few noodles down into the skillet, then add on some spoonfuls of ricotta cheese, pesto, some sliced tomatoes, some fresh mozzarella and some grated cheese. Add on a sprinkle of fresh basil. Arrange the noodles and repeat this process until all of your noodles and ingredients are used. Make sure you save a bit of grated cheese for topping.
Bake the lasagna for 25 to 30 minutes. Remove it from the oven and garnish with extra fresh basil. Serve!