Skillet Lasagna Alla Vodka

Alla yummy, it should say.  I really liked this a lot--9.5/10.  It's a bit of work, but not as much as regular lasagna, so it works for a weeknight when you have a bit of time.  I would happily make it again for sure, and with homemade garlic bread (as I did this time: baguette with good amount of butter and a bit of garlic salt sprinkled over, broiled).

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a49513/lasagna-alla-vodka-skillet-recipe/

Ingredients:

1 T. olive oil
1 medium-size yellow onion, finely chopped
2 cloves garlic, minced
1 can (28 oz.) crushed tomatoes (note to self: Caputo's brand (La Villa Romana) are perfect)
1/3 c. vodka
pinch of crushed red pepper flakes
kosher salt and coarse ground pepper, to taste
1/2 c. heavy cream
12 cooked lasagna noodles
1 tub (15 oz.) ricotta (note to self: used whole milk style, Frigo brand)
~1/4 c. basil leaves, torn in small pieces
1 1/2 to 2 c. shredded mozzarella

Instructions:

1. Heat olive oil in a medium saucepan over medium heat, then add onion.  Cook, stirring occasionally, until softened (3-5 min).

2. Stir in the garlic and cook for ~30 sec.

3. Stir in the tomatoes and vodka.  Let come to a simmer and cover with a splatter screen.  Cook for 13 minutes.

4. Remove from heat, then stir in the red pepper, salt, and coarse ground pepper. Stir in heavy cream.

5. Prepare a large skillet by spraying with non-stick food spray or rubbing lightly with olive oil (I did the latter).  Spread a small amount of sauce over the bottom of the skillet (just enough to make a thin layer).

6. Lay 4 noodles across the top of the sauce, trimming the ends of them to fit as needed.  Top with half of the ricotta (I had to use my fingers to press it out in a sort-of even layer over the noodles).

7. Dot the ricotta with basil leaves pieces, then top with around 1/2 c. of mozzarella.

8. Gently spread just enough sauce to make a layer over the mozzarella.  Repeat this same layer order, starting with another 4 lasagna noodles.

9. Finish with last 4 noodles, topped with remaining sauce, followed by rest of mozzarella.

10. Cover skillet with lid and heat over medium-low heat.  Cook for 15 minutes, then remove from heat and let sit for 5 minutes before serving.  Enjoy!