Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy lasagna made in a skillet with spring vegetables, sun-dried tomatoes, and olives. The dish combines tender pasta with a rich béchamel and melted cheese for a satisfying dinner that tastes like a Mediterranean twist on a comfort classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 897mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 655mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 897MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.