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
Ingredients:
| 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 |
Directions:
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.
Source: marthastewart.com
