Three-Cheese Skillet Lasagna
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.
- 2 cans (one 28 ounce and one 15 ounces) whole peeled plum tomatoes
- 3 garlic cloves, finely chopped
- 3 tbsp extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 large egg yolk
- 1 1/2 cups part-skim ricotta cheese (12 ounces), room temperature
- 1 box (12 ounces) no-boil lasagna noodles
- 2 cups shredded fresh mozzarella cheese (1/2 pound)
- 1/4 cup grated Pecorino Romano or Parmigiano-Reggianno cheese (1 ounce)
Preheat oven to 400ºF. In a food processor, pulse tomatoes (with their liquid) until coarsely pureed. In a large saute pan, bring 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 egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
Carefully pour sauce into a heatproof bowl, and return 3/4 cup to pan; 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.