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Lazy Lasagna

Source of Recipe


From "Dinner for Everyone" by Mark Bittman



List of Ingredients



• ½ cup olive oil, plus more for the pan
  
• 1 large onion, cut into chunks
  
• One 28-ounce can and one 14-ounce can crushed tomatoes (or three 14-ounce cans)
  
• ¼ cup tomato paste
  
• 1 Tbsp dried oregano or thyme
  
• Salt and pepper
  
• 1 pound lasagna noodles
  
• 2 cups ricotta cheese (about 1 pound)
  
• 1½ cups grated Parmesan cheese (about 6 ounces)
  






Instructions



1. Heat the oven to 400° F. Grease a 9-by-13-inch baking dish with oil. Put the onion in a food processor and pulse until finely chopped. Add the tomatoes, tomato paste, the ½ cup oil, the oregano, and 1½ cups water and season with salt and pepper. Pulse a few times just to combine, then taste and adjust the seasoning.
   
   
2. Put the prepared pan on a large rimmed baking sheet. Pour in about half the tomato sauce, then layer in half the noodles. Top with all the ricotta, 1 cup Parmesan, and the remaining noodles. Pour the rest of the sauce over the top. Cover the pan with foil and transfer the whole thing to the oven.
   
   
3. Bake until the noodles are tender and the sauce is bubbling and has mostly been absorbed, 35 to 40 minutes. Sprinkle the remaining Parmesan on top, and bake uncovered until it's melted, another 3 to 5 minutes. Let cool and set for at least 5 minutes before cutting and serving.
   
   Makes 6 to 8 servings
   Time: 1 hour, largely unattended