Saturday, August 7, 2010

Three Cheese Skillet Lasagna

Here is my one pot lasagna just out of the oven.  This was really simple to make and quite tasty. I have a few cooking shows that I love.  Everyday Food is one of them.  The recipes are fairly simple and always tasty.  This one pot lasagna is made in an oven-proof skillet.  You make the sauce in the same pan that you  assemble the lasagna in.  I love to use my green pot!  I am addicted to enameled cast iron.

Sauce simmering on stove.

I put the chive bread in the oven to bake while I prepared the lasagna. 

Ricotta, egg yolk, salt and pepper.

No boiling!

First layer.

Ready for the oven, but first I must pull the chive bread out.....

Three Cheese Skillet Lasagna
  • 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can
  • 4 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. Put tomatoes in blender until 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, sprinkle with parmesan and 1/3 of the motzarella. Follow with a second layer of noodles, then 1-1/2  cups marinara. Add a third layer of noodles, then remaining ricotta mixture, sprinkle of parmesan and 1/3 of the mozarella. 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. Serves 4.  There are six of us, one who hates pasta, one who is 1, and we ate every bit.

This post is linked up with Meatless Monday.

This post is linked up with Tasty Tuesday.


  1. That pasta looks delicious, but the bread is what really made me hungry. YUM! -

  2. One pot meals make life so great! This looks delish-so does the chive bread!

    Thanks for linking up to Just Another Meatless Monday-can't wait to see what you bring to the table next week!!

  3. This makes me want to come to your house and eat dinner... Like the time we came over for stuffed shells and Aaron and I both had 3rds if I remember correctly. I believe that may have been the same night as the "sitting" incident...



Related Posts Plugin for WordPress, Blogger...