This is the dish to make when you’re craving lasagna on a weeknight- it comes together in just 45 minutes! You can add additional vegetables to this 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.
Active Time: 20 minutes
Total Time: 45 minutes
- Extra-virgin olive oil, for coating the skillet
- 3 1/4 cups marinara sauce (homemade or store-bought)
- 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
- Peperoncino flakes
- 12 sheets no-boil lasagna noodles
Heat a large nonstick skillet over medium heat. Add enough olive oil to make a thin film on the bottom of the skillet. Add 1 3/4 cups of the marinara with 1/4 cup water, and bring to a simmer over medium heat.
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 peperoncino, and mix well.
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 1/2 cups 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), 20 to 25 minutes. 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 into portions more easily.