Lazy Lasagne with Tomato-Basil Sauce

This easy-to-make lasagne evolved from a pasta dish that one of us enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version[ is even quicker, using won ton skins, which cook in a flash.]

Total Time:
50 min
10 min
40 min

2 (main course) or 4 (appetizer) servings

  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 3/4 cups canned crushed tomatoes with puree (14 ounces)
  • 4 tablespoons finely chopped fresh basil leaves
  • 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 leaves
  • 12 wonton skins (small type)
  • Fresh basil leaves, 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 half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper, to taste.

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

  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered 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.

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

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