Nov 05, 2014
I’m sharing a recipe from the cookbook – one that I was most immediately drawn to. It’s a gooey one-pot (well, skillet) Three-Cheese Lasagna – I got so excited about it, that I made it the night the book arrived.
I loved that it promised to be quick and easy, but the marinara was still made from scratch. I really appreciate when “quick” or “easy” doesn’t require a compromise in flavour and quality. That was something I liked about the whole collection of recipes.
Each chapter of the cookbook is dedicated to a single requred cooking vessel, and covers easy dinners made in the dutch oven, skillet, slow cooker, stockpot, roasting pan, etc. The meals are hearty and great for this time of year.
The Three-Cheese Skillet Lasagna was a total hit, and will definitely make it to regular rotation as an easy, delicious rendition of a comfort food favourite. I’d probably add some finely chopped spinach to the ricotta mixture for extra nutrients, but it was super delicious as-is.
And my beautiful dutch oven has been in constant use since it graced my kitchen with its presence. Thanks, Martha! 🙂
Don’t forget to enter the giveaway to win a copy for yourself, plus a dutch oven and more!
Martha Stewart Living provided the cookbook for this post, but all opinions are my own.
Ingredients
2 cans (one 28 ounce and one 15 ounces) whole peeled plum tomatoes 3 garlic cloves, finely chopped 3 tbsp extra-virgin olive oil Coarse salt and freshly ground pepper 1 large egg yolk 1 1/2 cups part-skim ricotta cheese (12 ounces), room temperature 1 box (12 ounces) no-boil lasagna noodles 2 cups shredded fresh mozzarella cheese (1/2 pound) 1/4 cup grated Pecorino Romano or Parmigiano-Reggianno cheese (1 ounce)
Preparation
