Your Monday just got a little more delicious: meet Caprese skillet lasagna.
The only way to make caprese better? Turn it into lasagna. Yes, we’re using “lasagna” as a verb — and it’s glorious.
I made my first skillet lasagna years ago and we’ve been hooked ever since. It was a turning point because Eddie swore he didn’t like ricotta — turns out he’d only had poor-quality substitutes. Proper creamy ricotta won him over, and now skillet lasagna is a regular in our rotation.
Over the years I’ve riffed on the idea: classic skillet lasagna, kale and sausage, butternut squash, and spring vegetable versions. There’s even a white pizza lasagna that’s similar to this caprese take but takes a bit more work.
It’s summer, so why not keep dinner simple and bright?
This Caprese skillet lasagna is all about fresh flavor. The base begins with garlicky shallots and burst grape tomatoes cooked down in olive oil into a rustic sauce. You can lightly mash the tomatoes for a smoother texture or leave pieces whole for a chunkier finish — either works.
Layer in fresh basil and a touch of pesto, then build the lasagna with tender noodles and plenty of cheese: creamy ricotta, provolone, mozzarella and Parmigiano-Reggiano. It’s cheesy, comforting, and bright all at once.
To keep things a little lighter, I often use whole wheat or brown rice lasagna noodles. That small swap feels like a health win to balance all the cheese — and yes, it still counts as indulgent dinner.
This recipe is perfect for weeknights when you want something impressive but not fussy. A single skillet, fresh summer tomatoes and basil, and a short bake in the oven give you hot, bubbling lasagna in under an hour.
Caprese Skillet Lasagna
Caprese Skillet Lasagna
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Ingredients
- 2 tablespoons olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 8 ounces grape tomatoes
- 8 ounces fresh mozzarella balls (ciliegine)
- 4 campari tomatoes, thinly sliced
- ¼ cup pesto (fresh or jarred)
- ¼ cup fresh chopped basil
- 1 (10 ounce) package whole wheat or brown rice lasagna noodles
- 1 cup ricotta cheese
- ½ cup grated provolone
- ½ cup grated mozzarella
- ½ cup grated Parmigiano-Reggiano
- fresh basil leaves for garnish
Equipment
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cast iron skillet (10–12 inch)
Instructions
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Preheat the oven to 350°F.
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Heat a 10–12 inch cast iron skillet over medium-low. Add the olive oil, then the diced shallot, minced garlic and grape tomatoes with a pinch of salt. Cook, stirring often, until the tomatoes begin to burst and soften, about 6–8 minutes. Turn off the heat. Mash the tomatoes slightly if you prefer a thicker sauce.
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While the tomatoes cook, bring a pot of salted water to a boil and cook the lasagna noodles according to package directions, subtracting 1 minute so they stay al dente. Drain and set aside.
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Layer the lasagna in the skillet: place a few noodles down, spoon on ricotta and dollops of pesto, add sliced tomatoes, fresh mozzarella, and a sprinkle of grated cheeses and basil. Repeat until ingredients are used, reserving some grated cheese for the top.
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Bake for 25–30 minutes, until cheese is melted and bubbly. Remove from the oven, garnish with extra basil leaves, and serve warm.
Did you make this recipe?
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Melty cheese in my Caprese is exactly how I like it.