Did you know that you can make homemade lasagna from start to finish in under an hour?! This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta. Rather than getting layered in a casserole dish, the whole thing is made right in a skillet. I’d argue it’s even more tantalizing than the properly stacked version—it’s seductively unkempt, like Julia Robert’s hair in Pretty Woman (without the wig, of course).
This is currently Ella’s favorite meal. Spaghetti gets twirled around a dead-simple sauce of bacon, sweet corn, garlic and shallots, and is then sprinkled with a healthy dose of Parmesan cheese, chives and a drizzle of lime juice (which might sound surprising, but it acts like an Instagram filter, brightening everything up). Ella has asked me to make it almost every week since corn came in season, and since I’m an awesome mom, I’ve almost always obliged.