From Marge and David: "Classic lasagna is what we call 'project' food. As much as we love it (like almost every other human we know), making lasagna is a time- and space-consuming project.
This skillet version tastes every bit as good—but is made so much more quickly, with absolutely none of the hassle. It doesn’t cut into the same perfect squares as old-school lasagna, but we actually love the way the gooey cheese, spinach, and tomatoes ooze all over the plate.
This is the perfect dish when you’re craving simple comfort food and don’t have the bandwidth to fuss with the separate tasks of boiling the noodles, making the sauce, and layering and baking the casserole. I’m not sure we’ll ever go back to making lasagna the old-school way again."
From Hero Dinners by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
- 2 cups whole milk or part-skim ricotta
- 1/3 cup grated pecorino Romano cheese
- 2 tablespoons olive oil
- 3 medium onions, chopped (about 3 cups)
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces lasagna noodles, broken in half (across)
- 6 ounces whole milk or part-skim mozzarella cheese, shredded
1 Combine the ricotta and Romano cheeses in a bowl.
2 Make the sauce: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally until lightly golden, 11 to 12 minutes. Stir in the garlic, basil, and oregano and cook, stirring, for 1 minute. Add the spinach and cook for 1 minute more. Add the tomatoes, salt, and pepper and 3 cups of water. Bring to a simmer.
3 Add the noodles and simmer. Add the lasagna noodles and cook, stirring occasionally to submerge the noodles, until the sauce starts to thicken, about 10 minutes. Add 1 cup water, return to a simmer and cook, stirring occasionally, until the noodles are al dente and the sauce thickens, 12 to 14 minutes. Remove from the heat.
4 Prep the oven: Position an oven rack about 4 to 5 inches below the heat source and preheat the broiler.
5 Broil the top: Let the lasagna cool for 3 minutes. Spoon the ricotta mixture evenly over the top and spread it in an even layer. Top with the mozzarella and broil until the mozzarella melts and starts to brown, 1 to 2 minutes. Let the lasagna stand for 10 minutes before serving.