One Pan Summer Lasagna Recipe

Ingredients

• 2 lbs plum tomatoes,chopped (4 cups)
• 4 Tbs chopped fresh basil
• 1 container (15 oz) ricotta cheese
• 1/2 c shredded parmesan cheese
• 2 Tbs olive oil
• 1 onion,chopped
• 2 cloves garlic,minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 c white wine or chicken broth
• 6 oven-ready lasagna noodles,broken in thirds
• 8 oz. mini mozzarella ballls

Instructions

1. Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
2. In 10“ non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
3. In same skillet,spread 3/4 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
4. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.