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FoodWeeknight Lasagna Is Real, Thanks to a Genius New Trick

14:36  11 september  2019
14:36  11 september  2019 Source:   food52.com

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How to make lasagna on a weeknight —in one pan, on the stovetop, quickly. Lasagna is the dinner everyone wants, but no one thinks they have time to make. We save it for birthdays, for company I’d do it right after repotting my weird molting cactus and finishing the thank you notes from my wedding.

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Weeknight Lasagna Is Real, Thanks to a Genius New Trick© Provided by Food52

It feels awfully unfair that the exact food that would solve those back-to-real-life, end-of-summer blues feels juuust outside our grasp at the moment.

What we want is a tall, bubbly square of lasagna (edge piece, thanks). But we’re too crazed putting away snorkels and beach towels and figuring out how to get to school and work and the gym on time (how did we ever?) to even think about dinner that requires cooking, layering, then baking.

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But lo, we can still have our edge pieces, friends, with this Genius Recipe from Taste’s first-ever cookbook Lasagna, written by senior editor Anna Hezel and recipe-developer-to-the-stars Grace Parisi.

It’s fast. It’s made in a single skillet, sauce and everything (1). And it’s all thanks to—hold for dramatic pause—frozen ravioli, the only pasta that brings its own layers of cheese.

“The idea of skipping the whole pasta-boiling and ricotta-scooping part of the process and using frozen raviolis was totally her genius,” Hezel said of Parisi.

Weeknight Lasagna Is Real, Thanks to a Genius New Trick© Provided by Food52

And, thanks to Parisi’s vast recipe-developing experience (she’s written more than 1,400 in her years at Food & Wine alone), what could be a clever but flavorless hack is reminiscent of the best gooey-saucy-crusty lasagnas out there (2).

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How to make lasagna on a weeknight —in one pan, on the stovetop, quickly. Lasagna is the dinner everyone wants, but no one thinks they have time to make. We save it for birthdays, for company I’d do it right after repotting my weird molting cactus and finishing the thank you notes from my wedding.

That ’s why we call it “ weeknight lasagna !” You can make it even faster (and meatless) by eliminating the sausage. Pop open a jar of store-bought tomato While that fantastic smelling lasagna is tucked in the oven, toss up a salad and pour yourself a glass of wine to celebrate…dinner is done, and you

Same soft ricotta cushioning, same molten mozz through the middle and on top, same slightly chewy-burnt noodle poking up in the corner that everyone fights over. All made in the time it takes to watch an episode of Frasier, give or take.

“We tend to think of lasagna as a long project, but I’m extremely in favor of making impulse-lasagna,” Hezel told me. In moments lacking for time but not inspiration, she’s made lasagnas in loaf pans and out of frozen wonton wrappers and leftover Bolognese.

“Break some rules, have some fun, use frozen ravioli, eat lasagna for breakfast,” Hezel says.

But first, dinner.

Weeknight Lasagna Is Real, Thanks to a Genius New Trick© Provided by Food52

Speedy Skillet Ravioli Lasagna From Grace Parisi

By Genius Recipes

  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • Pinch of dried red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 2 large fresh basil sprigs, plus torn leaves for garnish
  • 1 teaspoon sugar
  • 1 teaspoon coarse kosher salt (preferably Diamond Crystal)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds frozen cheese ravioli
  • 8 ounces mozzarella cheese (preferably fresh), shredded (2 cups)
  • 2 tablespoons freshly grated Parmesan cheese
Weeknight Lasagna Is Real, Thanks to a Genius New Trick© Provided by Food52

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Need a weeknight lasagna that ’s quick, easy, and rich in flavor? Here’s a simple recipe that can be made in five easy steps for the busy home cook; 1) Cook Lasagna noodles until “al dente.” Drain and place in cold water until ready to use. In a separate bowl combine eggs, ricotta or cottage cheese, and

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