{"product_id":"lasagna-isbn-9781984824066","title":"Lasagna","description":"\u003cb\u003eChange the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003cb\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e’s Cookbook of the Month • \u003c\/b\u003e“What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eFOOD NETWORK\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in \u003ci\u003eLasagna: A Baked Pasta Cookbook\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.\u003cbr\u003e\u003cbr\u003e With 50 recipes, mouth-watering photography, and plenty of tips, \u003ci\u003eLasagna \u003c\/i\u003eis a detailed and delicious celebration of a baked pasta icon.\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePraise for \u003ci\u003eLasagna\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of \u003ci\u003eTASTE \u003c\/i\u003ewanted for me.”\u003cb\u003e—Deb Perelman, \u003ci\u003eSmitten Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is \u003ci\u003emy\u003c\/i\u003e favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”\u003cb\u003e—Jim Davis, creator of \u003ci\u003eGarfield\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from \u003ci\u003eTASTE\u003c\/i\u003e have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”\u003cb\u003e—Peter Meehan, food editor of the \u003ci\u003eLos Angeles Times \u003c\/i\u003eand cofounder of \u003ci\u003eLucky Peach\u003c\/i\u003e\u003c\/b\u003e“What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too. I’ve never met a dish that made my family happier than lasagna, and now I have twenty-five ways of pleasing the people I love best.”—\u003cb\u003eRuth Reichl\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Four of the greatest things to eat are tagliatelle Bolognese, spaghetti pomodoro, ricotta stuffed pasta, and pizza. \u003ci\u003eLasagna\u003c\/i\u003e is all of that at once. This book shows the way and some wicked cool new stuff too. Lasagna! If you don’t like it, can we trust you?”\u003cb\u003e—Brooks Headley, chef and owner of Superiority Burger\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is MY favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”\u003cb\u003e—Jim Davis, creator of \u003ci\u003eGarfield\u003c\/i\u003e \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“With this book I'm excited to master a new lasagna recipe I'll make again and again. I'm also excited to try out different combinations of carb, cheese, and sauce since the cookbook contains recipes for all manner of baked pastas.”\u003cb\u003e—\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Beyond the usual meat sauce and ricotta combination, Hezel includes recipes for lasagnas for all occasions, such as a carbonara lasagna that does dual breakfast and dinner duty”\u003cb\u003e—\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“You can trust every single recipe in this cookbook.”\u003cb\u003e—\u003ci\u003eBon Appétit\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“Keep flipping through the ogle-worthy pages, and you'll find more reasons to get in the kitchen and then remain there as you whip up something delicious. . . . Even better, give this book to someone who loves you, and let them do that.”\u003cb\u003e—UrbanDaddy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from \u003ci\u003eTASTE\u003c\/i\u003e have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”\u003cb\u003e—Peter Meehan, food editor of the\u003ci\u003e Los Angeles Times\u003c\/i\u003e and cofounder of \u003ci\u003eLucky Peach \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of \u003ci\u003eTASTE\u003c\/i\u003e wanted for me.”\u003cb\u003e—Deb Perelman,\u003ci\u003e Smitten Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eAnna Hezel \u003c\/b\u003eis the senior editor of \u003ci\u003eTASTE \u003c\/i\u003eand lives in Brooklyn, New York. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eTASTE \u003c\/b\u003eis an online food magazine for people who love to cook at home and enjoy reading about approachable recipes, popular and emerging ingredients, and stories reported from the front lines of today’s quickly moving food culture.\u003cb\u003eWhy Lasagna?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn 1970, on her television show \u003ci\u003eThe French Chef,\u003c\/i\u003e Julia Child made lasagna. In the famous episode (which still exists in various corners of the Internet), she accidentally skips the garlic, forgets what ricotta cheese is called, and invents colorful terms like “spaghetti laundry” and “inner sauce” on the spot. Through it all, she makes one thing clear: Lasagna is a novel, new concept to her. \u003cbr\u003e\u003cbr\u003eHalf a century later, the layered pasta dish is so embedded in the American zeitgeist that it finds itself the subject of Kylie Jenner Snapchats, Chrissy Teigen Instagram Stories, and countless memes. America continues to cook lasagna, and to seek inspiration from chefs and TV personalities including Giada De Laurentiis, Ree Drummond, Michael Solomonov, and Marcus Samuelsson. We turn leftover braises and sauces into late-night baked-pasta masterpieces and spend rainy Sundays simmering ragus and cranking out thin, velvety layers of fresh pasta. In today’s age, it’s absurd—though also a little endearing—to imagine that a famous TV chef like Julia wouldn’t know her way around a lasagna. \u003cbr\u003e\u003cbr\u003eMaybe we should thank Marcella Hazan, the Julia Child of Italian cooking, for writing so many seminal cookbooks devoted to the fundamentals of the cuisine. Or perhaps we owe it to the ever-multiplying Olive Gardens that punctuate suburban neighborhoods throughout the country for bringing a whole pantry of Italian ingredients and dishes into the American lexicon. Or maybe credit goes to Garfield, who’s been dutifully eating meaty twodimensional cubes of it in newspaper comics and on television screens since 1978. What we can say without hesitation is that lasagna is here, and it’s here to stay. \u003cbr\u003e\u003cbr\u003eLasagna is such a part of the collective consciousness that it has become cultural shorthand for comfort. It’s not uncommon to take a foil-wrapped Pyrex dish of lasagna to welcome a new baby home from the hospital. In the dead of winter, we make reassuring batches on cold nights to conjure strength to greet the week ahead. We stockpile it in our freezers as a safeguard against the unexpected (or simply to look forward to).\u003cbr\u003e\u003cbr\u003eLasagna may be imprinted in our minds as a dish made by nonnas or served against a background of red checkered tablecloths, but its history is more complicated than simply sprouting up from some bucolic, cypress-dappled town in Italy. The dish we know today could not exist without the egg-and-wheat pasta dough that was allegedly introduced into the cuisine by the ancient Greeks, or the tomatoes that explorers took to Italy from Central America in the sixteenth century. \u003cbr\u003e\u003cbr\u003eThere are theories that the name “lasagna” comes from the ancient Greek word laganon, meaning a dough that is cut into strips (essentially flat, wide pasta). It could also be named for the ancient Roman pot that the layered pasta was baked in, called a lasana. The first written recipe for a baked dish with alternating layers of meat and dough came from a book called De re coquinaria that was attributed to a Roman gourmet named Apicius in the first century A.D. The recipe (which contains no pasta, tomatoes, or cheese) describes a stew made from fish and sow’s udder and instructs you to “prepare layers of stew and pancakes, interspersed with oil” before baking it all in a metal dish.\u003cbr\u003e\u003cbr\u003eIn this book, we’re going to spare you the sow’s udder and skip ahead a few centuries to the good stuff—like layers of meat sauce and ricotta cheese, buttery béchamels, and Bolognese ragus that you might eat if you were invited to dinner anywhere from Emilia-Romagna to Erie, Pennsylvania. We’ll look at some of the dish’s Greek counterparts and precursors (like moussaka and pastitsio), and we’ll see how Italian colonialism on the Horn of Africa culminated in a rebelliously peppery berbere-spiked lasagna topped with bright orange Cheddar cheese. \u003cbr\u003e\u003cbr\u003eAnd because this is a cookbook of very good pasta, cheese, and sauce combinations, we’ll dive into the wide world of baked pastas as well, from shells that are plumped up with ricotta, to a wildly cheesy, maximalist take on mac and cheese. The noodles might not be wide and flat, but these are pastas that channel the same warmth and spirit as lasagna—dishes you’ll want to gather, drink, and laugh around.\u003cbr\u003e\u003cbr\u003eWe want to think of lasagna not just as a set of grandma’s recipes that is frozen in time and space, but as a dish that continues to evolve, warp, bubble up, and melt as it sails around the globe and passes from generation to generation. Let this book be your license to make yourself a personal skillet of spaghetti pie or ravioli lasagna after a tough day of work, to skip the cheese and the tomato sauce altogether like Apicius did, or to turn your favorite Italian sub or porchetta sandwich into a lasagna. Why? Because you can. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e—Anna Hezel, TASTE \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSLOW-COOKER SPINACH RICOTTA LASAGNA\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA slow-cooker lasagna recipe? Believe. Since the countertop crock traps in moisture and maintains a consistent low temperature, you can construct this lasagna with totally uncooked pasta (yes, really). All the ingredients (the baby spinach, the ricotta, the red sauce) hang out and cook together for three and a half hours, and come dinnertime, the noodles have absorbed any extra liquid, and the basil and spinach have played nicely with the cheeses. Is your slow cooker round? Or oval shaped? No problem—just break the pasta up into slightly smaller pieces as you go so it all fits.\u003cbr\u003e\u003cbr\u003e2 tablespoons extra-virgin olive oil \u003cbr\u003e1 small yellow onion, chopped \u003cbr\u003e2 large garlic cloves, minced \u003cbr\u003e1 teaspoon finely chopped fresh rosemary \u003cbr\u003e1\/4 teaspoon dried red pepper flakes \u003cbr\u003e10 ounces baby spinach \u003cbr\u003eCoarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper \u003cbr\u003e2 cups (15 ounces) ricotta cheese \u003cbr\u003e3 tablespoons chopped fresh basil leaves \u003cbr\u003e1 pound low-moisture mozzarella cheese (not fresh), shredded (about 4 cups) \u003cbr\u003e1 recipe (4 1\/2 cups) Classic \u0026amp; Simple Red Sauce (page 130), warm \u003cbr\u003e9 dry, curly lasagna noodles (uncooked)\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1. Make the spinach-and-cheese mixture: \u003c\/b\u003eSet a 5-quart slow cooker to the high heat setting and preheat while you prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook on high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook until fragrant, about 1 minute. Add the spinach to the skillet in large handfuls and give it a few stirs, allowing each handful to wilt for about a minute before adding more. Season to taste with salt and black pepper and transfer to a colander to drain and cool slightly. Gently press the spinach to extract some of the liquid. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e2. \u003c\/b\u003eIn a bowl, combine the ricotta, basil, three fourths of the mozzarella (about 3 cups; save the remaining mozzarella for the top), 1\/2 teaspoon salt, and 1\/2 teaspoon black pepper. Fold in the spinach.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAssemble the lasagna: \u003c\/b\u003eSpoon 1 cup of the sauce into the slow cooker. Arrange 3 lasagna noodles over the sauce, breaking them to fit and cover any empty spots. Spread half of the ricotta mixture over the noodles and top with 1 cup of the sauce. Top with 3 more noodles, breaking to fit. Add the remaining ricotta mixture and another cup of the sauce. Top with the remaining 3 noodles, breaking to fit, and the remaining sauce. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e3. Slow cook the lasagna: \u003c\/b\u003eCover the slow cooker, placing a clean kitchen towel between the lid and the slow cooker to catch condensation. Cook on high heat until the noodles are tender and the sauce is absorbed, about 3½ hours. Sprinkle the remaining mozzarella on top, cover, and cook until melted, about 10 minutes. Turn cooker off and let rest, uncovered, for 15 minutes before cutting into squares and serving. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTo Make In the Oven \u003cbr\u003e\u003c\/b\u003eUse 15 cooked noodles (5 for each layer; see page 16), and assemble in a 9 x 13-inch (3-quart) glass or ceramic baking dish according to the instructions opposite. Top with mozzarella and bake, uncovered, at 375°F for 45 minutes. Let rest for 15 minutes before serving.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303648481509,"sku":"NP9781984824066","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781984824066.jpg?v=1767731159","url":"https:\/\/k12savings.com\/products\/lasagna-isbn-9781984824066","provider":"K12savings","version":"1.0","type":"link"}