Monday, November 8, 2010

Three Cheese Skillet Lasagna

{Meatless Monday}

Just a quick and easy one today.  I've got a whole book to read by tomorrow night! ; )

This is from Martha Stewart Everyday Food...

Here's what you need:
  • 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can  (I just used one quart of my own canned tomatoes and one 14.5 ounce can of diced tomatoes)
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large egg
  • 2 cups part-skim ricotta cheese, room temperature
  • 1 16 oz box lasagna noodles, boil according to directions
  • 1/2 pound mozzarella, shredded
  • 1/4 cup grated Parmesan cheese

  • Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet (I used my very largest skillet that came with my set.  It is BIG--about 14" across), 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, 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, cutting them 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 parmesan over top.

  • Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

  • ***Again, be super careful when you take your skillet out of the oven!!  We now cover the handle with a huge oven mitt just to make sure that no one can possibly burn themselves!

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