I love this recipe because it is a complete meal that is quick and easy to make. It really brings people to the table with its rich flavors, and one pot makes enough to feed four people.
Swap options: You can add additional vegetables if you like. Try browning some mushrooms or a few crumbled links of Italian sausages in the oil before adding the sauce, or add a few handfuls of baby spinach to each layer.
- extra-virgin olive oil, for coating the skillet
- 3¼ cups marinara sauce, homemade or store-bought, divided
- 1 cup fresh ricotta
- 1 cup shredded low-moisture mozzarella
- 1/2 cup freshly grated Grana Padano
- 1 large egg, beaten
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh Italian parsley
- kosher salt
- pepperoncino flakes
- 12 sheets no-boil lasagna pasta
Heat a large nonstick skillet over medium heat. Add enough olive oil to make a thin film on the bottom of the skillet. Add 1¾ cups of the marinara with 1/4 cup water and bring to a simmer over medium heat.2.
In a bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup grated Grana Padano, the egg, peas and parsley. Season with salt and a pinch of pepperoncino and mix well.3.
Layer three of the noodles in the skillet over the sauce. Dollop a third of the ricotta mixture on top of the pasta in the skillet and spread it out to cover the noodles; then drizzle with 1/4 cup of the tomato sauce. Make two more layers, ending with noodles. Drizzle with the remaining 1 cup tomato sauce. Top with the remaining 1/2 cup mozzarella and 1/4 cup grated cheese. Cover the skillet, and simmer until the pasta is al dente (test by piercing the center with a paring knife), about 20 to 25 minutes.4.
Preheat the broiler. Broil the lasagna just until the top is nicely browned, about 1 minute. Let it sit for 15 minutes before cutting and serving so the lasagna will settle and cut better into portions
Reprinted from Lidia's a Pot, a Pan, and a Bowl by Lidia Bastianich and Tanya Bastianich Manuali. Published by Knopf © 2021.