Lasagna with Three Cheeses In A Skillet

A simple garlicky tomato sauce and three Italian cheeses make this super-quick version of lasagna especially delicious.

1 (28 oz) can whole peeled plum tomatoes
1 (15 oz) can whole peeled plum tomatoes
3 cloves garlic, finely chopped
3 Tbsp. extra-virgin olive oil
coarse sea salt
pepper, freshly cracked
1 large egg yolk
1½ cups ricotta cheese, room temperature
1 (12 oz) box no-boil lasagna noodles
½ lb fresh mozzarella, shredded
¼ cup pecorino or Parmesan cheese, grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a food processor, pulse tomatoes until coarsely puréed. 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 ½ tsp. each salt and pepper.

Carefully pour sauce into a heatproof bowl and return ¾ 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 1½ 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, 30-35 minutes. Let stand 10 minutes before serving. 

Makes 4 servings.

Cook's Note: Breaking the lasagna noodles into pieces allows you to arrange them easily and snugly in the skillet without large gaps between them.