Mediterranean Lasagna

This skillet Mediterranean lasagna combines the best of Italian and Greek flavors and is a great dish to impress your guests.

Course Pasta

Cuisine Mediterranean

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 505kcal

2 tablespoon olive oil
½ lb sugar snap peas, cut into ½" pieces
1 lb asparagus, cut into 1" pieces
3 green onions, chopped
½ cup sun-dried tomatoes, chopped
½ cup kalamata olives, chopped
4 garlic cloves, minced
4 tablespoon unsalted butter
4 tablespoon all-purpose flour
2 ½ cups milk
1 lb shredded four cheese blend (fontina, provolone, asiago and mozzarella)
1 teaspoon crushed red pepper
salt and pepper to taste
8 no boil whole wheat lasagna noodles, broken into fourths (or noodles that are cooked to al dente if you can't find no boil)
¼ cup fresh basil, chopped
¼ cup fresh Italian parsley, chopped
½ cup parmesan cheese, shredded
15 pepperoni

Preheat oven to 375F. Heat oven safe medium skillet with 2 tablespoon olive oil over medium heat. Add sugar snap peas and cook for about 5 minutes. Add the asparagus, green onions, sun-dried tomatoes and olives and cook for an additional 3 minutes. Season with salt and pepper. Remove the veggies from skillet and set aside.
In the same skillet, add the butter and melt over medium heat. Add garlic and cook for about 30 seconds. Add the flour and cook, whisking constantly, for about 1 minutes. Slowly add milk and whisk. Cook for about 5 minutes or until thickened. Remove from heat and add the four cheese blend and crushed red pepper.
Add the noodles, veggies, parsley and basil and stir until everything is coated in the sauce. Add the pepperoni and parmesan cheese evenly across the top. Bake for 25-30 minutes or until the top is lightly golden brown. Allow to cool for 5 minutes and serve.