2 Tbsp. olive oil
8 oz. bacon slices, cut into 1-inch pieces
1 large onion, thinly sliced
3 cloves garlic, finely chopped
½ tsp. crushed red pepper (I omitted that)
¼ tsp. kosher salt
3 Tbsp. tomato paste
1 8-oz. package no-boil lasagna noodles, broken into large pieces
1 28-oz. can crushed tomatoes
2 cups low-sodium chicken broth
½ cup torn fresh basil, plus more for serving
½ cup lactose-free ricotta cheese (see here)
4 oz. shredded lactose-free cheese (such as mozzarella or even cheddar)
Heat oil and bacon in a deep oven-safe skillet with a lid (I used a Dutch oven) over medium-high; cook, uncovered, stirring often, until bacon is just crisp, 8 to 12 minutes (or less if you’re not using thick-cut bacon). Stir in onion; cook, stirring often, until onion is softened, 5 or 6 minutes. Add garlic, crushed red pepper, and salt; cook, stirring constantly, for 1 minute. Add tomato paste and stir to coat.
Scatter noodle pieces over onion mixture in skillet (do not stir). Pour crushed tomatoes and stock over mixture; sprinkle with basil (do not stir). Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, undisturbed, until noodles are al dente, about 10 minutes. Uncover; continue simmering, gently stirring and separating any noodles that are stuck together, until noodles are tender and tomato sauce is slightly thickened, 5 to 7 minutes. Remove from heat.
Preheat broiler with rack in upper third. Dollop lasagna with ricotta and top with shredded cheese. Transfer to oven and broil until cheese is browned in spots and melted, 3 or 4 minutes. Top with fresh basil.
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