Three-Cheese Skillet Lasagna
A weeknight lasagna built right in one oven-safe skillet: a quick fresh-tomato marinara layered with ricotta, no-boil noodles, mozzarella and Pecorino, then baked golden and bubbling.
Servings: 6 servings
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
One-pan wonder: Build it right in the oven-safe skillet you made the sauce in — fewer dishes.
No-boil noodles: They cook in the saucy layers, so make sure each one is well covered.
Room-temp ricotta: It spreads more evenly into thin layers.
Rest before serving: 10 minutes lets the layers set so slices hold together.
Nutrition
Calories: 510kcal | Carbohydrates: 48g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 400mg | Iron: 3mg