skillet lasagna... 1 hour

the goods:

43 ounces canned (28 oz. can and a 15 oz. can) whole peeled tomatoes
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 large egg yolk
1 and 1/2 cups ricotta cheese, room temperature
1 box (12 ounces) no-boil lasagna noodles
8 ounces fresh mozzarella, shredded
1/4 cup grated Parmesan cheese



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.



Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper. Carefully pour sauce in to 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 and 1/2 cups sauce. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce.



Sprinkle Parmesan and mozzarella over top.



Bake lasagna until golden and bubbling, 30 to 35 minutes.



Let stand 10 minutes before serving. Don't forget the garlic bread!