Recipe: Sara's Shortcut Lasagna

Making lasagna doesn't have to take hours of work. Your family will love this quick and easy recipe from Sara Moulton -- and it'll probably assume you spent all day making it!

Sara's Shortcut Lasagna

(Recipe courtesy Sara's Secrets for Weeknight Meals)

Yield: Makes 4 servings


1 teaspoon extra virgin olive oil

Kosher salt and freshly milled black pepper

1 medium onion, halved and sliced (about 1 cup)

2 garlic cloves, sliced (about 2 teaspoons)

Two 12-ounce jars roasted red peppers in water, well drained

18 refrigerated wonton skins

8 ounces mozzarella cheese, coarsely grated (about 2 cups)

4 ounces thinly sliced prosciutto di Parma, cut into strips

4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/3 cups)


Wonton skins, which can be found in the frozen-food section of your supermarket, cook up beautifully, just like fresh Italian pasta. I see no reason not to stock them in your freezer at home and thaw them whenever you want to make "homemade" ravioli or lasagna. Your family will think you are a culinary genius.

1. Preheat the oven to 375 degrees Fahrenheit. Lightly oil a rimmed baking sheet and an 8-inch square pan. Combine the oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Toss the onion and garlic in the oil mixture, and arrange on the baking sheet. Bake until the edges just begin to brown, about 10 minutes.

2. Combine the peppers with the onion and garlic in a blender; puree until smooth. Arrange six wonton skins in the bottom of the square pan. Top with one-third of the roasted-pepper mixture and mozzarella cheese and half of the prosciutto di Parma and Parmigiano-Reggiano. Add another six wonton skins, another one-third of the roasted-pepper mixture and mozzarella cheese, and the remaining prosciutto di Parma and Parmigiano-Reggiano. Top with the remaining wonton skins, roasted-pepper mixture, and mozzarella.

3. Bake in the top third of the oven 30 minutes to 35 minutes, until bubbly and lightly browned. Cut into 4 servings.