I'm a big, big Italian fan and I really liked everything about this recipe from making my own sauce from canned tomatoes to using the same skillet throughout the process. Very cool. If you have a minute (or several hours), check out Martha's website. She's got things stratified into so many different categories that you're bound to find something you like!*
|I feel the need to explain the tiny Chihuahua on a shoe in this photo. I have a Chihuahua and my mom likes to buy me little Chihuahua tchotchkes. This one is a salt and pepper shaker set. I keep it out mostly to annoy my husband.|
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 salt and ground 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 mozzarella, shredded
1/4 cup grated pecorino or Parmesan cheese
- 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).
- Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
- 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.
- Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
Educate yourself on the topic in this post:
- Three-Cheese Skillet Lasagna Recipe: http://www.marthastewart.com/338181/three-cheese-skillet-lasagna