Quick and Easy Pesto and Tomato Skillet Lasagna

Cook the lasagna noodles as per the packages instructions.

In a large bowl, mix together ricotta, shredded mozzarella, Pecorino Romano, egg, kosher salt and ground black pepper. Mix thoroughly.

Pour a little bit of tomato sauce at the bottom of the skillet (just enough to cover the bottom surface). Put down your first layer of noodles, covering the bottom of the skillet (approximately 3-4 noodles). If the noodles are longer than the skillet, you can trim them a bit or simply fold them over.

Your next layer will be the ricotta mixture. Spread it evenly over the layer of noodles. Spoon some tomato sauce over the ricotta.

Next, place down another layer of noodles. Evenly spread some pesto over that layer of noodles. Evenly spread more ricotta mixture over the pesto.

Place down another layer of noodles. Spread more (likely the rest) of the ricotta mixture over the noodles.
Spoon tomato sauce over the ricotta.

Put down what will be your last layer of noodles. For the top layer, alternate between tomato sauce and pesto for the length of each noodle. This will create a red and green stripe effect for the top layer.
Finally, place the fresh mozzarella slices on top.

Place skillet over medium-low heat for approximately 20 minutes, covered. Let noodles simmer until cooked through.

When done, put it under the broiler if you’d like to blister and bubble the top layer of mozzarella (optional).
Let the lasagna sit for about 10 minutes to let it set. You don’t want to cut into it right away.

Note: If any excess oil from the pesto pools onto the top of the lasagna, just carefully dab it with a paper towel.