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
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
Instructions
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.
Originally Submitted
3/8/2010
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