2020-04-01 Real Simple

Stovetop Bacon

Lasagna

Easy Dinner 3

ACTIVE TIME 40 MINUTES

TOTAL TIME 40 MINUTES SERVES 4

✓ Freezable ✓ Make Ahead

✓ One Pot ✓ Family Friendly

2 Tbsp. olive oil

4 thick-cut bacon slices,

cut into 1-in. pieces

1 large yellow onion,

thinly sliced

3 cloves garlic, chopped

1/2 tsp. crushed red pepper

1/4 tsp. kosher salt

3 Tbsp. tomato paste

1 8-oz. pkg. no-boil

lasagna noodles, broken

into large pieces

1 28-oz. can crushed

tomatoes

2 cups low-sodium

chicken stock

1/2 cup torn fresh basil,

plus more for serving

1/2 cup whole-milk

ricotta cheese

4 oz. shredded Italian

four-cheese blend

HEAT oil and bacon in a deep

oven-safe skillet with a lid over

medium-high; cook, uncovered,

stirring often, until bacon is just

crisp, 8 to 12 minutes. Stir in

onion; cook, stirring often, until

onion is softened, 5 to 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. 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 min-

utes. Remove from heat.

PREHEAT broiler with rack in

upper third. Dollop lasagna with

ricotta and top with cheese

blend. Transfer to oven and broil

until cheese is browned in spots

and melted, 3 to 4 minutes.

Top with basil.

PER SERVING: 589 Calories, 24g Fat

(9g Saturated), 50mg Cholesterol, 7g

Fiber, 26g Protein, 68g Carbs, 1,133mg

Sodium, 14g Sugar

134 REAL SIMPLE APRIL 2020

FOOD

0420DIN.V1.indd 134 FINAL 2/21/20 5:08 PM