Lazy Lasagne with Tomato-Basil Sauce

Lazy Lasagne with Tomato-Basil Sauce (Adapted from Sara Moulton)

1 garlic clove, minced
1 tablespoon unsalted butter
14.5 ounce can fire-roasted crushed tomatoes
1/2 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/4 cup finely chopped fresh basil, divided
1 tablespoon fresh orange juice
salt and fresh ground black pepper
3/4 cup ricotta cheese
1 1/2 ounces fresh grated Parmesan cheese
2 teaspoons finely chopped fresh oregano leaves
12 wonton skins

Preheat oven to 400 degrees

In a large saucepan, melt butter over medium heat - add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, crushed red pepper and dried basil - simmer, stirring often and uncovered, for 20 minutes. Stir in 2 tablespoons fresh basil, orange juice and salt and pepper, to taste.

In a small bowl, stir together ricotta, Parmesan, remaining basil, oregano and salt and pepper to taste.

In a large pot of boiling salted water, drop in 2 or 3 wonton skins - immediately transfer them with a slotted spoon to a shallow dish filled with cold water to cool down. Repeat process until all the wontons have been cooked. Place wonton skins on a kitchen towel to drain.

Spread 1/2 cup tomato sauce over the bottom of a 9" x 13" baking dish coated with nonstick spray. Arrange 4 wonton skins on top of the sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares.

Spoon remaining sauce evenly over the wonton stacks and and bake, uncovered, until bubbling and heated through, about 10 minutes. Remove and let cool slightly before serving - sprinkle with additional Parmesan, if desired.

Makes 2 servings.

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