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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 15 2013

One Pot - Three-Cheese Skillet Lasagna

    43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
    3 garlic cloves, finely chopped
    3 tablespoons extra-virgin olive oil
    Coarse salt and ground pepper
    1 large egg yolk
    1 1/2 cups part-skim ricotta cheese, room temperature
    1 box (12 ounces) no-boil lasagna noodles
    1/2 pound fresh mozzarella, shredded
    1/4 cup grated pecorino or Parmesan cheese


Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, 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 yolk, 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, 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 remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.

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