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One-Skillet Pesto and Cheese Lasagna Swirls

This delightful dish offers a creative and simplified way to enjoy a home-cooked lasagna. With a robust combination of ground beef and a mix of cheeses nestled in lasagna noodles, all doused in a fragrant tomato-pesto sauce, you'll find this dish bringing heartwarming Italian flavors to your dining ...
4
1 hr 5 min
TOTAL TIME
881
CALORIES
$3.23
PER SERVING
One-Skillet Pesto and Cheese Lasagna Swirls
Ingredients
PESTO-TOMATO SAUCE
6 SERVINGS
Salt And Black Pepper
salt and black pepper
to taste
Dried Fennel Seeds
1 tsp dried fennel seeds
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
Garlic
2 cloves garlic
minced
Red Bell Pepper
1 whole red bell pepper
chopped
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Ground Beef
3/4 lbs ground beef
Fresh Oregano
1 tbsp fresh oregano
chopped
Crushed San Marzano Tomatoes
1 can crushed san marzano tomatoes
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
LASAGNA SWIRLS
Shredded Fontina Cheese
1 cup shredded fontina cheese
Lasagna Noodles
12 whole lasagna noodles
uncooked
Basil Pesto
1/2 cup basil pesto
Sun-dried Tomatoes
1/2 cup sun-dried tomatoes
chopped
Ricotta Cheese
1 1/2 cups ricotta cheese
TOPPINGS
Basil Pesto
1/4 cup basil pesto
for drizzle
Shredded Mozzarella Cheese
4 oz shredded mozzarella cheese
torn
Fresh Basil
fresh basil
for serving
Directions
PESTO-TOMATO SAUCE
25 min
PREP TIME
40 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat your oven to 425 degrees F and heat the olive oil in an oven-safe large skillet.
2
Add the ground beef to the skillet and cook until it is browned, which should take about 5 to 8 minutes.
3
Add the chopped bell pepper, minced garlic, fresh oregano, thyme leaves, fennel seeds and crushed red pepper flakes to the skillet. Season with salt and black pepper.
4
Cook everything on low heat for about 5 minutes until the garlic and herbs have released their fragrances.
5
Add the crushed San Marzano tomatoes to the skillet, let it simmer for around 10 minutes or until the sauce thickens slightly.
LASAGNA SWIRLS
6
In a pot, bring enough salted water to a boil for the uncooked lasagna noodles.
7
Boil the noodles until they are al dente, drain them and immediately run them under cold water to stop the cooking process.
8
In a medium bowl, combine the ricotta cheese, shredded fontina cheese, half a cup of basil pesto, and chopped sun-dried tomatoes.
9
Spread about 2 tablespoons of the cheese mix down the length of each noodle. Roll each noodle into a coil, and place each seam-side down in the skillet, snuggling it into the sauce.
TOPPINGS
10
Drizzle the rest of the pesto evenly over the lasagna swirls, then scatter the torn mozzarella on top.
11
Transfer the skillet into the preheated oven and bake for 15-20 minutes or until the cheese has melted and lightly browned on top.
12
Allow the lasagna swirls to cool for about 5 minutes before serving for the flavors to settle.
13
Serve the lasagna swirls garnished with fresh basil.
Health Info
Macros
34g
CARBS
74g
FAT
45g
PROTEIN
Contains these allergens
MILK
TREE NUTS
WHEAT