Food & Cooking Recipes Ingredients Pasta and Grains Three-Cheese Skillet Lasagna 3.2 (354) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 4 A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious. Ingredients 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can) 3 garlic cloves, finely chopped 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 large egg yolk 1 ½ cups part-skim ricotta cheese, room temperature 1 box (12 ounces) no-boil lasagna noodles ½ pound fresh mozzarella, shredded ¼ cup grated pecorino or Parmesan cheese Directions Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce). Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper. Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top. Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving. Cook's Notes Breaking the lasagna noodles into pieces allows you to arrange them easily and snugly in the skillet without large gaps between them. Print