Healthy Caprese Skillet Lasagna
This vegetarian caprese skillet lasagna recipe is a delicious lighter take on lasagna. It's really easy and all cooked right in the skillet!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (14 fluid ounce) can diced tomatoes with juices
- 2 cups skim or 1% milk
- 5 dashes Italian seasoning
- Handful basil torn
- 2-3 sprigs fresh thyme stems removed
- Salt & pepper to taste
- No boil lasagna noodles to taste (will vary depending on your skillet)
- 8 ounces fresh mozzarella sliced
Instructions
- Preheat oven to 375F and move the rack to the middle position.
- Sauté the onion in a cast iron skillet for 5-7 minutes.
- Add the garlic to the skillet and cook for about 30 seconds or until fragrant.
- Add the diced tomatoes, milk, Italian seasoning, thyme leaves, basil, and salt & pepper. Give it a good stir and let it heat through a bit.
- Break the lasagna noodles into pieces so you can layer them in the skillet. There's no exact science to this and it's fine if they overlap a bit (all noodles should be mostly submerged in the sauce). Leave about an inch or so from the top so it doesn't bubble over as it cooks.
- Place the skillet in the oven and bake for 40 minutes.
- Take the lasagna out of the oven and top with the sliced cheese. Return the skillet to the oven for another 10 minutes or until the cheese is nice and melty. You can broil it for a few minutes at the end to make the cheese brown a bit if you wish (just watch it carefully).
- Let the lasagna sit for about 5-10 minutes before serving.
Notes
- I suggest adding more salt to this recipe than you'd perhaps normally add. No-boil lasagna noodles tend to be a bit less flavorful, which is a tradeoff for a recipe that requires fewer steps.
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
- Serves 4-6.