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.
Recipe courtesy of Sara Moulton
Total:
50 min
Active:
10 min
Yield:
2 (main course) or 4 (appetizer) servings
Level:
Easy

Ingredients

  • 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

Directions

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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