Three-Cheese Skillet Lasagna

Name: Three-Cheese Skillet Lasagna
Prep time: 30 min
Total time: 1 min
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 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

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Prep Time: 30 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)3 garlic cloves, finely chopped3 tablespoons extra-virgin olive oilCoarse salt and ground pepper1 large egg yolk1 1/2 cups part-skim ricotta cheese, room temperature1 box (12 ounces) no-boil lasagna noodles1/2 pound fresh mozzarella, shredded1/4 cup grated pecorino or Parmesan cheese

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Instructions

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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.