Lidia's Skillet Lasagna

• Extra-virgin olive oil
• 3 ¼ c Lidia's Marinara Sauce
• 1 c fresh ricotta
• 1 c shredded low-moisture mozzarella
• 1/2 c Parmesan
• 1 large egg
• 1/2 c frozen peas
• 2 tablespoons chopped Italian parsley
• Kosher salt
• Red Pepper Flakes
• 12 sheets no-boil lasagna noodle

Heat a large nonstick skillet over medium heat. Add enough olive oil to make a thin film on the bottom of the skillet. Add 1 3/4 cups of the marinara with 1/4 cup water, and bring to a simmer over medium heat.

In a bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup grated Grana Padano, the egg, peas, and parsley. Season with salt and a pinch of pepperoncino, and mix well.

Layer three of the noodles in the skillet over the sauce. Dollop a third of the ricotta mixture on top of the pasta in the skillet, and spread it out to cover the noodles; then drizzle with 1/4 cup of the tomato sauce. Make two more layers, ending with noodles.

Drizzle with the remaining 1 1/2 cups tomato sauce. Top with the remaining 1/2 cup mozzarella and 1/4 cup grated cheese. Cover the skillet, and simmer until the pasta is al dente (test by piercing the center with a paring knife), 20 to 25 minutes.

Preheat the broiler. Broil the lasagna just until the top is nicely browned, about 1 minute. Let it sit for 15 minutes before cutting and serving so the lasagna will settle and cut into portions more easily.

Original Recipe Courtesy of Lidia Bastianich