Nothing makes me happier than cooking a protein that’s incredibly crisp on the outside, totally tender on the inside, and, and big enough for leftovers. One of the easiest ways to accomplish this triple threat is by using this recipe right here. It does take lots of time to cook, but it’s not active time. You can set it and forget it! 

This is hands down my favorite way to make lasagna. One day when I was struggling with a boiled wet limp lasagna sheet that was stuck to another one and causing me anguish I thought to myself “can’t I just not do this?” and it turns out the answer is YES. By simply using raw sheets/noodles and building the lasagna one night in advance, enough moisture soaks into the pasta that by the time you’re ready to go, the lasagna sheets are perfectly soft and full of flavor from the sauce.

Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long. You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.