Skillet Roasted Red Pepper and Artichoke Lasagna

Name: Skillet Roasted Red Pepper and Artichoke Lasagna
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 whole lasagna noodles, dried; 1½ cups (340 g) roasted red peppers, jarred, drained and patted dry, cut into 1-inch (2.5 cm) strips; 1 can (14 oz) (400 g) canned artichoke hearts, drained, halved lengthwise; 1½ cups (360 ml) whole-milk ricotta cheese, at room temperature; 1½ cups (170 g) mozzarella cheese, shredded; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; 3 cloves garlic cloves, fresh, minced; ½ cup (12 g) fresh basil leaves, torn, divided; 3 tbsp (45 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) crushed red pepper flakes (optional); 1 whole large egg, whole; ½ whole lemon, fresh, zested

From the MyKitchenBank Kitchen

A Mediterranean-inspired lasagna layered in a cast-iron skillet with roasted red peppers, tender artichoke hearts, garlicky ricotta, fresh basil, and melted mozzarella. Built right in the skillet for one-pan ease without sacrificing the classic comfort of layered pasta. Vegetarian, elegant enough for guests, and ready in under an hour.

Prep: 20 min
Cook: 28 min
Wait: 10 min
Total: 58 min
Makes: One 10-inch (25 cm) skillet lasagna (4 servings)

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Ingredients

4 servings

6 whole lasagna noodles, dried
1½ cups (340 g) roasted red peppers, jarred, drained and patted dry, cut into 1-inch (2.5 cm) strips
1 can (14 oz) (400 g) canned artichoke hearts, drained, halved lengthwise
1½ cups (360 ml) whole-milk ricotta cheese, at room temperature
1½ cups (170 g) mozzarella cheese, shredded
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated
3 cloves garlic cloves, fresh, minced
½ cup (12 g) fresh basil leaves, torn, divided
3 tbsp (45 ml) extra-virgin olive oil
to taste sea salt
to taste freshly ground black pepper
¼ tsp (0.5 g) crushed red pepper flakes (optional)
1 whole large egg, whole
½ whole (0.5 whole) lemon, fresh, zested

Equipment (6)

10-inch (25 cm) cast-iron skillet or heavy oven-safe skillet
Large pot for boiling pasta
Colander
Medium mixing bowl
Small bowl
Wooden spoon or silicone spatula

Steps

Before you start

Bring a large pot of salted water to a boil for the noodles about 15 minutes before you start cooking
Preheat your oven to 400°F (200°C)
Have all ingredients prepped and measured before you begin layering

1
Cook the noodles
- Bring a large pot of salted water to a rolling boil.
- Drop in 6 lasagna noodles one at a time so they don't stick together.
- Cook at a gentle boil for 1 minute less than the package suggests (usually 8–9 minutes total), until al dente with a slight firmness in the center.
- This prevents them from tearing when layering and becoming mushy in the oven.
- Drain in a colander and set aside on a clean kitchen towel so they don't stick.
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Ready when: Noodles are tender but still slightly firm in the center when bent
Tip: Undercook slightly so they won't turn mushy after sitting in the skillet.
2
Make the ricotta mixture
- In a medium bowl, combine 1.5 cups (360 ml) room-temperature ricotta, 1 large egg, 0.75 cup (75 g) grated Parmigiano-Reggiano, 3 minced garlic cloves, the zest of half a lemon, half of the torn fresh basil (about 1/4 cup or 6 g), 1/4 teaspoon crushed red pepper (if using), and a pinch of salt and black pepper.
- Stir gently with a fork until just combined—do not overmix or the ricotta will become grainy.
- Set aside.
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Ready when: Mixture is creamy and evenly combined with visible herbs and zest throughout
Tip: Keep ricotta at room temperature so it stays creamy; cold ricotta can be chunky and harder to spread.
3
Prepare the skillet
- Place a 10-inch (25 cm) cast-iron skillet or oven-safe heavy skillet over medium heat.
- Pour in 2 tablespoons (30 ml) of olive oil and let it warm for 30 seconds until it shimmers.
- Toss in the 1.5 cups (340 g) drained roasted red pepper strips and 1 can (400 g) halved artichoke hearts.
- Stir gently for 2–3 minutes until the vegetables are heated through and lightly coated with oil.
- Season with a small pinch of salt and black pepper.
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Ready when: Vegetables are hot and glistening with oil, releasing fragrant steam
Tip: Pat the jarred peppers very dry so excess liquid doesn't make the lasagna watery.
4
Layer the lasagna
- Remove the skillet from heat.
- Spread about 1/3 of the ricotta mixture (roughly 1/2 cup or 120 ml) evenly across the skillet bottom.
- Break 1 lasagna noodle into quarters and layer pieces over the ricotta, covering as much surface as you can without overlapping too thickly (you're filling the gaps).
- Scatter about 1/3 of the roasted peppers and artichokes over the noodle layer.
- Sprinkle 1/3 of the shredded mozzarella (about 1/2 cup or 55 g) over the vegetables.
- Repeat this sequence two more times: ricotta, noodle pieces, peppers and artichokes, mozzarella.
- End with the final layer of mozzarella on top.
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Ready when: All six noodles are incorporated, and the top is evenly covered with mozzarella
Tip: Breaking the noodles into quarters lets them fit naturally into the round skillet without stiff straight edges.
5
Roast until bubbly and goldenOven 400°F / 205°C
- Transfer the skillet to a preheated 400°F (200°C) oven.
- Bake uncovered for 20–22 minutes, until the cheese on top is melted and golden-brown in spots and you can see bubbly sauce peeking out from the edges.
- The lasagna will look set but still have slight give when you gently jiggle the skillet.
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Ready when: Mozzarella is melted with light golden-brown spots; sauce bubbles at the edges
Tip: If the top is browning too fast, loosely tent with foil for the final 5 minutes, then remove to finish crisping.
6
Rest and garnish
- Remove the skillet from the oven (use an oven mitt—the handle will be very hot).
- Let it rest on a trivet or heat-safe surface for 10 minutes so the layers set and become easier to cut cleanly.
- Scatter the remaining fresh basil (about 1/4 cup or 6 g) over the top and drizzle with the remaining 1 tablespoon (15 ml) of extra-virgin olive oil.
- Finish with a tiny grind of black pepper if desired.
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Ready when: Lasagna has stilled and is warm throughout; fresh basil is draped on top
Tip: Don't skip the rest—it's the difference between a beautiful slice and a broken mess on the plate.

Good to know

Tips

Undercook the lasagna noodles slightly (1 minute under the package time) so they stay tender and don't turn to mush in the oven.
Pat the jarred roasted peppers and canned artichokes very dry with paper towels to prevent excess moisture that would make the lasagna watery.
Room-temperature ricotta mixes more smoothly than cold ricotta, which can turn grainy. Leave it on the counter for 30 minutes before using.
The 10-minute rest is essential—it allows the layers to set so the lasagna holds together when you serve it from the skillet.

Make ahead

Prep all ingredients (chop peppers, halve artichokes, make the ricotta mixture) up to 4 hours ahead and store covered in the refrigerator. Cook the noodles no more than 2 hours before assembling. Build the skillet lasagna and refrigerate it, covered with plastic wrap, for up to 8 hours. Add 3–5 minutes to the baking time if baking from cold.

Storage & reheating

Store leftover lasagna in the skillet, covered with plastic wrap or foil, in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for 12–15 minutes until heated through. Do not freeze, as the egg in the ricotta mixture and the noodles do not freeze well together.

Substitutions

canned artichoke hearts → Thawed frozen artichoke hearts, halved. Fresh artichokes are delicious but require trimming; frozen ones are faster and nearly as good. Thaw, drain well, and pat dry before using.
roasted red peppers, jarred → Roasted yellow or orange bell peppers, or a mix. Use any color roasted peppers you prefer for a different visual effect and slightly different flavor (yellow is milder, orange is earthier).
mozzarella cheese, shredded → Whole-milk mozzarella, torn into small pieces. Fresh mozzarella browns beautifully and melts elegantly; use whole-milk for the best flavor and texture.
fresh basil leaves → Fresh oregano (use half the amount, as it's stronger) or a mix of basil and oregano. Oregano brings a different Mediterranean note; add it earlier in the ricotta mixture if using for cooking, and save a small amount for garnish.