April 21, 2022
Try this hearty Skillet Lasagna your family will love from the new cookbook: A Pot, A Pan, And A Bowl.
You can add additional vegetables to this lasagna, if you like. Try browning some mushrooms — or, for heartier appetites, a few crumbled links of Italian sausages — in the olive oil before adding the sauce, or add a few handfuls of baby spinach to each layer.
Heat large nonstick skillet over medium heat and add enough olive oil to make thin film on bottom of skillet.
Add 1 3/4 cups of marinara with 1/4 cup of water, and bring to simmer over medium heat.
In bowl, combine ricotta, 1/2 cup of mozzarella, 1/4 cup of grated Grana Padano, egg, peas and parsley. Season with salt and pinch of peperoncino flakes, and mix well.
Assemble Lasagna And Broil
- Layer three noodles in skillet over sauce. Dollop ⅓ of ricotta mixture on top of pasta in skillet, and spread out to cover noodles, then drizzle with 1/4 cup of tomato sauce. Make two more layers, ending with noodles. Drizzle with remaining 1 1/2 cups of tomato sauce. Top with remaining 1/2 cup of mozzarella and 1/4 cup of grated cheese.
- Cover skillet and simmer until pasta is al dente (test by piercing centre with paring knife), 20 to 25 minutes.
- Preheat broiler. Broil lasagna just until top is nicely browned, about 1 minute. Let sit for 15 minutes before cutting and serving, so lasagna will settle and cut into portions more easily.
House & Home April 2022. Excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright ©2021 Tutti a Tavola. Photography by Armando Rafael. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved