Easy to make, cooks up quickly, whisper light and pretty enough for company!
We have made this for decades and always called it “lazy lasagna”.
It’s gluten-free, by the way.
This recipe makes 16, which corresponds to the size of a typical package of won tons (zero waste). They microwave nicely as leftovers, and also freeze well for future meals if well contained/wrapped.
The sauce is the secret, of course. Make it marvelous. We always use my roasted Roma tomatoes with roasted garlic, fresh or from the freezer if it’s off season. The recipe is here: Roasted Roma Tomatoes
Preheat the oven to 400°.
Stir together 3 cups ricotta cheese, 1 cup grated Parmesan cheese.
You can add spices if you want: thyme, basil, oregano? I never do. I prefer the simple, unsullied taste of the tomatoes and roasted garlic.
Butter (or spray with non-stick cooking spray) several glass baking dishes. Spread prepared tomato sauce on the bottom of baking dishes.
Here is the only trick: Fill a shallow pan with water and bring to a boil. Lay dish towels on the counter. With a spatula, dip the won tons one at a time into the boiling water for just a few seconds. Then lay them on the towels to drain.
Arrange 16 of the drained won tons on the sauce in the dishes. Here you see me making 2 pans for a family pot luck and a smaller dish for keeping at home:
Top with 1/2 of the cheese mixture by about a rounded Tablespoon. Tap down gently with your fingers to flatten evenly.
Lay another 16 drained won tons on top of the cheese mixture on each stack. Spoon remaining cheese mixture on top of these won tons.
Then top these off with the remaining 16 won tons.
Spoon a few tablespoons of sauce over each stack and bake, uncovered, until bubbly and heated through, about 10-15 minutes.
It‘s nice if the won tons brown a bit on the edges.
If you are a cheese lover you can sprinkle a bit of Parmesan cheese on the top of each stack too.
Serve with fresh basil or pesto. Serve salt and both black and red peppers at the table.