Have you seen the new One Pot cookbook from Martha Stewart? When her crew asked if I’d like a copy, of course I said yes – who couldn’t benefit from an arsenal of dinners without a sink full of dishes? They paired it with one of her beautiful enameled cast iron dutch ovens as an extraordinary cherry on top (they’re excellent quality with a gorgeous aesthetic – wonderful, heavy-duty vessels for stove or oven). Not to mention a pretty apron and matching oven mitt, as well as a Martha Stewart Collection Beechwood Basting Spoon. It was such a lovely package that I asked for a set for you, too, and they were completely on board, woohoo! Giveaway details here.
I’m sharing a recipe from the cookbook – one that I was most immediately drawn to. It’s a gooey one-pot (well, skillet) Three-Cheese Lasagna – I got so excited about it, that I made it the night the book arrived.
I loved that it promised to be quick and easy, but the marinara was still made from scratch. I really appreciate when “quick” or “easy” doesn’t require a compromise in flavour and quality. That was something I liked about the whole collection of recipes.
Each chapter of the cookbook is dedicated to a single requred cooking vessel, and covers easy dinners made in the dutch oven, skillet, slow cooker, stockpot, roasting pan, etc. The meals are hearty and great for this time of year.
The Three-Cheese Skillet Lasagna was a total hit, and will definitely make it to regular rotation as an easy, delicious rendition of a comfort food favourite. I’d probably add some finely chopped spinach to the ricotta mixture for extra nutrients, but it was super delicious as-is.
And my beautiful dutch oven has been in constant use since it graced my kitchen with its presence. Thanks, Martha! 🙂
Don’t forget to enter the giveaway to win a copy for yourself, plus a dutch oven and more!
Martha Stewart Living provided the cookbook for this post, but all opinions are my own.
Three-Cheese Skillet Lasagna
Ingredients
- 2 cans whole peeled plum tomatoes one 28 ounce and one 15 ounce
- 3 cloves garlic finely chopped
- 3 tbsp extra-virgin olive oil
- coarse salt and freshly ground pepper
- 1 large egg yolk
- 1 ½ cups part-skim ricotta cheese 12 ounces, room temperature
- 1 box no-boil lasagna noodles 12 ounces
- 2 cups shredded fresh mozzarella cheese 1/2 pound
- ¼ cup grated Pecorino Romano or Parmigiano-Reggiano cheese 1 ounce
Instructions
- Preheat the oven to 400°F (200°C). In a food processor, pulse the tomatoes (with their liquid) until coarsely puréed. In a large oven-safe sauté pan, bring the tomatoes, garlic and oil to a boil over medium-high heat. Season with salt and pepper. Reduce to medium and simmer until thickened, about 12 minutes (you should have about 5 cups marinara sauce).
- Meanwhile, in a bowl, mix together the egg yolk, ricotta and 1/2 teaspoon each salt and pepper.
- Carefully transfer the sauce to a bowl, and return 3/4 cup to the pan; spread the 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 the remaining ricotta mixture. Follow with a final noodle layer, then the remaining sauce. Sprinkle the mozzarella and Pecorino over top.
- Bake the lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
