Lasagna. Solid choice.

Day 1 in Italia. So far, everyone is smiling. Maybe because we served up our famous three cheese skillet Lasagna tonight. It's our "comfort" food in our household. Yummy. 2nd helpings were requested, but given conservatively as everyone vies for the leftovers of this pie.

And pie it tis.

Three Cheese Skillet Lasagna

Ingredients:

43 oz. canned whole tomatoes (1 28 oz. can & 1 15oz can)

3 minced garlic cloves (I use three spoons of bottled minced garlic)

3 Tbl. olive oil

Course salt & pepper

1 lg. egg yolk

1 1/2 cups ricotta (room temp)

1 box no-boil lasagna noodles

1/2 # mozzarella, shredded (or more)

1/4 cup fresh parmesan (or more)

Preheat oven to 400 degrees. Pulse tomatoes in food processor until coarsely pureed. In a large skillet, bring tomatoes, garlic & oil to a boil. Season w/salt & pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes.

In a medium bowl, mix together egg yolk, ricotta and 1/2 tsp. salt & pepper.

Pour sauce into a heat safe bowl, leaving 3/4 cup in your skillet. Begin with a layer of noodles, breaking up to cover. Add 1/2 of your ricotta mixture. Add more noodles. Add 1 1/2 cups marinara sauce. I add a layer of mozzarella and parmesan. I also add mushrooms on 1/2 of it for the "adults".  Add another layer of noodles. Add the remaining ricotta. Add final noodle layer, then remaining sauce. Top with mozzarella and parmesan cheese.

Bake lasagna until golden and bubbling, 30-35 minutes. Let stand 10 minutes before serving.

Yummo!