Thursday, May 19, 2005

Three-Cheese Skillet Lasagna

Three-Cheese Skillet Lasagna (Adapted from Everyday Food)

28 ounce can peeled whole tomatoes
15 ounce can peeled whole tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
salt and ground pepper
1 1/2 cups ricotta cheese, at room temperature
1 large egg yolk
12 ounce box no-boil lasagna noodles
8 ounces fresh mozzarella, shredded
1 ounce fresh grated pecorino cheese

Preheat oven to 400 degrees.

In a food processor - add tomatoes and pulse until coarsely pureed.

In a large, deep skillet, add oil and heat over medium-high. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes - season with salt and pepper. Reduce heat to a simmer and cook on medium until the sauce has thickened, about 12 minutes.

Meanwhile, in a medium bowl, stir together ricotta and egg yolk - season with salt and fresh ground black pepper.

Carefully pour sauce into a heat-safe bowl.

Return about 3/4 cup of the sauce into the skillet and spread evenly over the bottom. Arrange a single layer of noodles over the top, breaking them to fit. Spread the top with half the ricotta mixture. Follow with a second layer of noodles, then 1 1/2 cups sauce. Add a third layer of noodles, then remaining ricotta mixture. Follow with the remaining noodles and sauce. Scatter the top with mozzarella and pecorino.

Place skillet into the oven and bake until golden and bubbling, about 30 to 35 minutes. Remove from the oven and let sit at least 10 minutes before serving.

Makes about 4 to 6 servings.

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