Lazy Lasagna with Tomato-Basil Sauce

Total Time:
45 min
15 min
30 min

2 main-course or 4 appetizer s

  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 3/4 cups canned crushed tomatoes with puree (14 ounces)
  • 2 tablespoons finely chopped fresh basil, plus 2 tablespoons
  • 1 tablespoon fresh orange juice, or to taste
  • 3/4 cup whole-milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 2 teaspoons finely chopped fresh oregano
  • 12 wonton skins
  • Fresh basil, for garnish
  • Preheat oven to 400 degrees F.

  • Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with puree and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice, half of basil and salt and pepper, to taste.

  • While sauce is cooking, stir together ricotta, Parmesan, remaining basil, and oregano, and season with salt and pepper, to taste. Separate wonton skins and add to a shallow saucepan of salted boiling water, then immediately transfer with a slotted spoon or a spider to a shallow dish with a little of the boiling water.

  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered small sheet tray or 13 by 9 by 2-inch glass baking dish. Arrange 4 wonton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.

  • Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling, and heated through, about 10 minutes.

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