Lazy Lasagna with Tomato-Basil Sauce
- 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.