Chef notes
I really like this recipe as a result of it’s a full meal that’s fast and straightforward to make. It actually brings folks to the desk with its wealthy flavors, and one pot makes sufficient to feed 4 folks.
Swap choices: You possibly can add extra greens when you like. Strive browning some mushrooms or a number of crumbled hyperlinks of Italian sausages within the oil earlier than including the sauce, or add a number of handfuls of child spinach to every layer.
Preparation
1.
Warmth a big nonstick skillet over medium warmth. Add sufficient olive oil to make a skinny movie on the underside of the skillet. Add 1¾ cups of the marinara with 1/4 cup water and produce to a simmer over medium warmth.
2.
In a bowl, mix 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 blend properly.
3.
Layer three of the noodles within the skillet over the sauce. Dollop a 3rd of the ricotta combination on high of the pasta within the skillet and unfold it out to cowl the noodles; then drizzle with 1/4 cup of the tomato sauce. Make two extra layers, ending with noodles. Drizzle with the remaining 1 cup tomato sauce. Prime with the remaining 1/2 cup mozzarella and 1/4 cup grated cheese. Cowl the skillet, and simmer till the pasta is al dente (take a look at by piercing the middle with a paring knife), about 20 to 25 minutes.
4.
Preheat the broiler. Broil the lasagna simply till the highest is properly browned, about 1 minute. Let it sit for quarter-hour earlier than reducing and serving so the lasagna will settle and lower higher into parts
Reprinted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Bastianich and Tanya Bastianich Manuali. Printed by Knopf © 2021.
