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Print this Recipe    L Wonton 01

LAZY LASAGNE WITH TOMATO-BASIL SAUCE

1 garlic clove, minced
1 tablespoon unsalted butter
1 3/4 cups canned crushed tomatoes with puree (14 oz)
4 tablespoons finely chopped fresh basil
1 tablespoon fresh orange juice, or to taste
3/4 cup whole-milk ricotta
1/4 cup freshly grated Parmesan
2 teaspoons finely chopped fresh oregano
12 won ton skins
fresh basil for garnish

Preheat oven to 400 F.

Cook garlic in butter in a large heavy saucepan over moderate heat,
stirring, 1 minute. Add tomatoes with puree and half of basil and
simmer sauce over moderate heat, uncovered, stirring, 20 minutes.
Stir in orange juice and salt and pepper to taste.

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

Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by
9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained
briefly on a kitchen towel, in 1 layer on top of sauce. Divide half
of ricotta mixture evenly among squares in pan and top with 4 more
squares, drained briefly. Spoon remaining ricotta mixture evenly
on top of squares in pan and top with remaining 4 squares, drained.

Spoon several tablespoons sauce over each stack and bake, uncovered,
in middle of oven until bubbling and heated through, about 10
minutes. Makes 2 (main course) or 4 (appetizer) servings.

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