Lazy Lasagne with Tomato-Basil Sauce

1. 1

   Preheat oven to 400F.

2. 2

   Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute.

3. 3

   Add tomatoes with puree and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes.

4. 4

   Stir in orange juice and salt and pepper to taste.

5. 5

   While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste.

6. 6

   Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.

7. 7

   Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish.

8. 8

   Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce.

9. 9

   Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly.

10. 10

    Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.

11. 11

    Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.