Three-Cheese Skillet Lasagna

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Prep time: 30 Minutes

Total time: 1 Hour

Yield: Serves 4

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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 lb. fresh mozzarella shredded
  • 1/4 cup grated pecorino or parmesan cheese

Directions

  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 inch 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.
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