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Get Ree's Three-Cheese Mushroom and Kale Skillet Lasagna recipe. Ralph Smith. Eggplant Lasagna Rollups. ... Apple-Pork Ragu with Papardelle. Walnut Tea Sandwiches inspired by Jane Eyre.
In a large lidded high-sided skillet with a 3-quart capacity set over high heat, warm the olive oil. Add the sausages and cook, stirring frequently and breaking up the meat, until browned, about 4 ...
To assume the lasagna, spread some of the sauce in the bottom of a 9x12-inch baking dish (we're not sure why Ina calls for a 9x12 as we're sure the more common 9x13-inch dish will also work).
Preheat oven to 375°F. In 9x13 inch pan put unbaked lasagna noodles & hot tap water until they are submerged; let sit for about 10 minutes drain and pat dry. In a bowl, mix one egg with salt and chopped parsley to the ricotta cheese, stir in grated parmesan. Spread about 1½ sauce on the bottom of the pan.
1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet.
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan. HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan.
Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended. Drain meat; return to skillet. Stir in spaghetti sauce.
1. Heat a large, deep skillet. Add the merguez, cover and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes. Transfer the merguez to a plate. Let cool ...