|8||curly lasagna noodles (about 8 ounces)|
|1||can (28 ounces) whole, peeled tomatoes|
|2||cloves garlic, finely chopped|
|½||teaspoon dried oregano|
|Salt, to taste|
|1||cup (8 ounces) whole-milk ricotta|
|½||cup heavy cream|
|1⅓||cups shredded Parmesan|
1. Place a rack in the bottom third of the oven. Set the oven at 425 degrees. Break each lasagna noodle into 3 uneven pieces.
2. In a bowl, place the pepper filling. Cut the peppers into 1-inch pieces. Add to the bowl and mix with the filling.
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3. In a blender, pulse the tomatoes, water, garlic, oregano, and salt until chunky.
4. In a 12-inch skillet with an ovenproof handle, spread 1 cup of the tomato mixture. Spread half the broken lasagna noodles without touching each other on top in one layer. Distribute tablespoon-size dollops of ricotta over the top of the pasta. Spread the pepper mixture over the ricotta. Top with the remaining lasagna noodles. Spread the remaining tomato mixture on top.
5. Set the pan over medium heat, cover, and bring to a simmer. The sauce should bubble in the center of the pan.
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Vegetarian stuffed peppers become a layer in ‘broken’ lasagna
6. Transfer the pan to the oven (still covered with the lid). Bake for 20 minutes.
7. Remove the pan from the oven. Drizzle the cream over the pasta, and sprinkle with the Parmesan. Return to the oven, uncovered, for 10 to 12 minutes, or until browned and bubbly. (Total baking time is 30 to 32 minutes.) Let the mixture rest in the pan for 5 minutes before serving. Sally Pasley Vargas