And it’s all thanks to—hold for dramatic pause—“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.
And, thanks to Parisi’s vast recipe-developing experience , what could be a clever but flavorless hack is reminiscent of the best gooey-saucy-crusty lasagnas out there . 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“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.But first, dinner.
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