Big Batch Lasagna • Serve a

B ig B atch Minestrone Get cozy and make a pot of soup—with burrata toasts on the side.

MINESTRONE WITH B URRATA TOASTS

ACTIVE: 45 min TOTAL: 1 hr 55 min (plus overnight soaking) SERVES: 8 to 10

FOR THE MINESTRONE 1 cup dried cannellini beans ¼ cup extra-virgin olive oil, plus more for drizzling 2 ounces pancetta, finely chopped 1 large leek (white and light green parts only), halved lengthwise and thinly sliced 2 large carrots, chopped 3 stalks celery, chopped ¼ cup tomato paste 4 cloves garlic, finely chopped 2 teaspoons chopped fresh rosemary ¼ teaspoon red pepper flakes 2 quarts low-sodium chicken broth 1 15-ounce can crushed tomatoes 2 bay leaves 1 2-inch piece parmesan rind, plus grated parmesan for topping Kosher salt 2 cups cubed peeled butternut squash 1 large head escarole, trimmed and roughly chopped 1 cup ditalini ¼ cup chopped fresh parsley

FOR THE TOASTS 10 slices country bread, cut in half 1 clove garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 8-ounce containers burrata cheese Dried oregano and red pepper flakes, for topping

You can make this soup in advance, but add the pasta right before you reheat and serve it.

1. Make the minestrone: Put the beans in a large pot or bowl and add enough water to cover by a few inches. Let soak in the refrigerator overnight. 2. Drain and rinse the beans. Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat is rendered, about 3 minutes. Add the leek, carrots and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes and cook until sizzling, about 1 minute. 3. Add the chicken broth, 2 quarts water and the crushed tomatoes; bring to a simmer, then add the drained beans, bay leaves and parmesan rind. Simmer until the beans are almost tender, 45 to 50 minutes. Season with 1½ teaspoons salt. 4. Add the butternut squash and escarole to the pot and cook until all the vegetables and the beans are very tender, 15 to 20 minutes. Add the ditalini and cook until al dente, 8 to 10 minutes. 5. Meanwhile, make the toasts: Preheat the oven to 400˚. Arrange the bread on 2 baking sheets and bake until crisp and golden, 3 to 4 minutes per side. Rub one side with the garlic clove, brush with the olive oil and season with salt and pepper. Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return to the oven just to heat the burrata, about 2 minutes. Drizzle with olive oil. 6. Remove the bay leaves from the soup; stir in the parsley. Ladle into bowls and drizzle with olive oil. Serve with grated parmesan and the burrata toasts. Recipe by Amy Stevenson

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week night cook ing B ig B atch La sa gna

This dinner is a guaranteed winner— and the prep is zero fuss!

This layering method is different than usual, but it gives the lasagna extra structure: You fold overhanging noodles from the bottom layer over the top!

SPINACH AND MUSHROOM L ASAGNA

ACTIVE: 1 hr l TOTAL: 2 hr 15 min l SERVES: 8 to 10

Kosher salt 12 lasagna noodles (not no-boil) 3 tablespoons extra-virgin olive oil 8 ounces shiitake mushrooms, stems removed, caps thickly sliced 8 ounces cremini mushrooms, thickly sliced 1 16-ounce bag frozen chopped spinach, thawed, drained and squeezed dry 3 cloves garlic, finely chopped 1 tablespoon chopped fresh thyme Freshly ground pepper 1 pound fresh ricotta cheese (about 2 cups) ¾ cup grated parmesan cheese 1 large egg, beaten ¼ cup chopped fresh parsley 4½ cups marinara sauce (from two 24-ounce jars) 6 ounces shredded low-moisture mozzarella cheese (about 2 cups) 6 ounces shredded Italian fontina cheese (about 2 cups) 1. Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside. 2. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with ½ teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork. 3. Mix the ricotta, ½ cup parmesan, the egg and parsley in a medium bowl. Season with ½ teaspoon salt and a few grinds of pepper. 4. To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer. 5. Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and fontina. Spread 1½ cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, fontina and ¼ cup parmesan. 6. Cover the dish with foil, tenting it so it doesn’t touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing. Recipe by Amy Stevenson

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