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Gooey Stovetop Lasagna

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 4 large cloves garlic
  • Several fresh oregano sprigs or 1 tablespoon dried Italian seasoning
  • 4 tablespoons olive oil
  • 2 large (28-ounce) cans crushed tomatoes
  • Salt and pepper
  • 4 ounces Parmesan cheese (about 1 cup grated)
  • 2 eggs
  • 2 cups ricotta cheese
  • 4 ounces mozzarella cheese (preferably fresh)
  • 16 egg roll wrappers

Instructions

  1. Peel and chop 4 cloves garlic.
    If you’re using fresh oregano, strip the leaves from several sprigs and chop about 2 tablespoons.
  2. Put 2 tablespoons olive oil in a large skillet over medium-high heat. When it’s hot, add the garlic and fresh oregano or 1 tablespoon Italian dried seasoning and cook, stirring until fragrant, about 1 minute.
  3. Add the tomatoes and 1/2 cup water; sprinkle with salt and pepper. Bring the sauce to a boil, then adjust the heat so that it bubbles gently but steadily. Cook, stirring occasionally, while you prepare the filling.
  4. Grate 1 cup Parmesan cheese.
    Crack the eggs in a medium bowl; sprinkle with salt and pepper.
    Add the ricotta and 1/2 cup Parmesan to the eggs and whisk until smooth.
    If using fresh mozzarella cheese, tear it into bite-sized bits (or grate 1 cup low-moisture mozzarella).
    Separate the egg roll wrappers, count out 16, and restack them so they’re handy. (Refrigerate or freeze any remaining in the pack.)
  5. Remove the sauce from the heat and transfer about two-thirds to a medium saucepan over medium-low heat; cover and cook, stirring once or twice, until Step 5.
  6. Carefully nestle 8 egg roll wrappers in the sauce in the skillet, overlapping them a little to fully cover the sauce and run up the sides about 1 inch. Spread the ricotta filling on top; cover with 8 wrappers, tucking the edges down inside the sides of the pan. Drizzle with 2 tablespoons olive oil.
  7. Spoon on enough sauce to cover the top of the lasagna in a thin layer. Sprinkle on the mozzarella and 1/2 cup Parmesan. Return the skillet to medium heat; you want the sauce to bubble gently. Cover and cook undisturbed until the wrappers are tender and the filling is heated through, 4 to 5 minutes. Remove from the heat and let the lasagna set about 5 minutes. Cut into wedges and serve, passing the remaining sauce at the table.

— Recipe from How to Cook Everything Fast

Recipe variations

Gooey Stovetop White Lasagna Rather decadent. Omit the tomatoes. Grate an extra 4 ounces mozzarella (1 cup). After cooking the garlic in the oil, add the oregano or Italian seasoning and 1 1/2 cups half-and-half. Cook until steaming, then remove from heat. Build the lasagna in the skillet with the wrappers and ricotta filling, sprinkling 1 cup mozzarella on top of the filling before adding the final layer of wrappers. Scatter the remaining mozzarella and Parmesan over the top and drizzle with 1 1/2 cups half-and-half. Cover and cook as described in Step 5. Garnish with chopped fresh chives.