Lasagna is one of our favorites, but we rarely make it because it’s such a project to have three pots bubbling away on the stove at once. Preparing the meat, tomato and bechamel sauces for traditional lasagna is really where a lot of time and energy go, so we decided to try stream-lining the process. Enter: our 1-Skillet Lasagna. Aside from two bowls used mainly just to keep certain ingredients separate, you’re only cooking with one pan and you end up with delicious, cheesy lasagna and homemade tomato saucefeel free to make extra sauce that you can use and repurpose throughout the week, it’s amazing!
Three Cheese Lasagna
- 43 oz. (28 oz. can, 15 oz. can) crushed tomatoes
- 1 (12 oz.) box no-boil lasagna noodles
- 1 1/2 cups part-skim ricotta cheese, room temperature
- 1 1/2 cups (6 oz.) mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1 egg, beaten
- 2-3 tablespoons olive oil
- salt and freshly ground pepper, to taste
- freshly torn basil, garnish
- Preheat oven to 375º F.
- Place tomatoes in a large, deep (oven proof) skillet and add garlic and oil. Bring to a boil and season with salt and pepper.
- Reduce to a simmer and cook on medium-low for 10-12 minutes, or until sauce has thickened significantly.
- In a medium bowl, mix egg and ricotta together. Add salt and pepper to your liking.
- Carefully pour your sauce (around 5 cups) into a heatproof bowl, leaving about 3/4 cup still in the skillet. Swirl skillet to make sure sauce evenly coats the bottom.
- Cover sauce with a single layer of noodles. (Feel free to break them up to make it easier to cover the pan without leaving gaps.)
- Place an even layer of ricotta mixture on top of noodles, then add 1-1 1/2 cups of tomato sauce over the cheese.
- Continue with remaining noodles, ricotta mixture and sauce, making at least three layers.
- Sprinkle mozzarella and parmesan over the top and bake for 40 minutes, or until golden and bubbling.
- Remove from oven and garnish with basil, let cool 10 minutes before serving.
Recipe adapted from Martha Stewart