Three-Cheese Skillet Lasagna
A simple garlicky tomato sauce and three Italian cheeses make this super-quick version of lasagna especially delicious.
Prep Time: 30 mins
Cook Time: 30 mins
|43 ounces||canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)|
|3||garlic cloves, finely chopped|
|3 tablespoons||extra-virgin olive oil|
|coarse sea salt|
|freshly ground black pepper|
|1||large egg yolk|
|1 1/2 cups||part-skim ricotta cheese, room temperature|
|1 box||(12 ounces) no-boil lasagna noodles|
|1/2 pound||fresh, shredded mozzarella cheese|
|1/4 cup||grated fresh Parmesan cheese|
Step 1 Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
Step 2 Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
Step 3 Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
Step 4 Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.