three cheese skillet lasagna

43 oz canned crushed tomatoes (28oz can and 15 oz can)
3 chopped garlic cloves
3 tablespoons EVOO
salt and pepper
1 large egg yolk
1.5 cups part-skim ricotta cheese
1 box (12 oz) no boil lasagna noodles
half pd mozz shredded
1/4 cup grated parmesan cheese
 
preheat oven to 400; in large deep skillet bring omatoes, garlic, and oil to boil; reduce to simmer and cook med until thick about 12 mins; in med bowl mix egg yolk, ricotta, and 1/2 tea salt and pepper; pour sauce into heatproof bowl and return 3/4 cup to skillet; add layer of noodles, top with ricotta mixture, another layer of noodles, marina, third layer of noodles, remaining ricotta mixture, and final layer of noodles - top with cheese
bake 30-35 mins

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