Circle B Kitchen
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 2 pounds ripe tomatoes, diced
- 1/3 cup chopped fresh basil
- 2-3 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 ½ cups ricotta cheese
- 1 large egg
- 1/3 cup grated parmesan cheese
- 8 sheets lasagna noodles, cooked according to the package directions
- 1 pkg frozen spinach, thawed and squeezed dry
- 1 cup grated fontina cheese
- 1 cup grated asiago cheese
Heat the olive oil in a 10 or 12-inch oven-proof skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the tomatoes, 3 tablespoons of the chopped basil, 1/2 of the chopped parsley, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 10 minutes. Transfer to a blender and puree.
Meanwhile, mix the ricotta, egg, parmesan, the remaining chopped parsley, 1/2 teaspoon salt, and pepper to taste in a bowl. Cut the lasagna noodles roughly to fit the pan.
Pour 1 cup of the sauce in the skillet and place over low heat. Place 4 lasagna noodles over the sauce in the skillet (it’s OK to overlap a little). Spread with 1/3* of the ricotta cheese mixture. Sprinkle with 1/3 of the spinach and top that with 1/3 of the asiago/fontina cheese. Repeat the layers, ending with tomato sauce and sprinkle the top with parmesan cheese. Cover and simmer until heated through and the cheese melts, 20 to 25 minutes.
Remove the lid and place the whole thing under the broiler for about 5 minutes or until golden brown. Sprinkle with the remaining basil and let rest for a few minutes before slicing.
* Because of the shape of the skillet, you really only need 1/3 of the ingredients in the first layer. Use the remaining cheeses in the second layer.