Friday, April 20, 2012

Fixation Friday: Skillet Lasagna

I'm always on the lookout for fun new recipes to try. I stumbled upon this beauty when I was lost in Martha Stewart's website (I swear that thing is a maze; you take one errant turn and you don't surface again for hours).

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

  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).
  2. Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper. 
  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.
  4. Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
*This is not an endorsement of Martha Stewart or her website (even though there's a ton of cool crap on there that everyone should check out).

Educate yourself on the topic in this post:

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