| Did a friend forward this to you? Sign up here. Another way to lasagna I can hardly believe we're entering the end of March 2022 this week. Time has passed, but in lots of ways, life has felt stuck in a nebulous limbo for the past two years. Still, at least one major aspect of my life has changed a lot during the pandemic, and it's my relationships with others. I've gotten closer to my family; I'm always going to be grateful for that. And while I've let some friendships slip away, I've also deepened others. Someone I've felt closer to is my friend Charlotte Druckman. She loves sweets as much as I do, and we periodically exchange long texts about desserts and pastry trends, along with baking and cooking theory. I'm grateful for her guidance and ear in an earlier part of my career, and always enjoy her writing and recipes. So I was delighted when I came across a recipe she wrote for The Post a couple of years ago, for an unexpected but utterly delicious mash-up of a lasagna and a frittata — with a twist. "You know how Italians pour espresso over a scoop of gelato and call it an affogato? The word refers to the 'drowning' of the ice cream," Druckman wrote. "But in Northern Italy, it can be applied to frittata, too, which gets smothered in tomato sauce." Druckman took that idea and ran with it, building a dish that will fulfill your craving for lasagna in a fraction of the time. It's an especially creamy frittata that's full of spinach and dotted with dollops of ricotta before it goes under the broiler for a spell. What emerges is enormously satisfying, and only needs to be drowned in your favorite marinara before serving. This recipe is perfect for one, with leftovers, but can serve up to three people. (Feel free to double it and make it in a larger pan if you're serving a bigger crowd.) Speaking of leftovers, they're great at room temperature, between two slices of bread.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Frittata Affogata alle Lasagne - The frozen spinach is a handy shortcut here. >> To use fresh, chop 1 1/2 pounds of fresh spinach or baby spinach and saute it until it wilts.
- Instead of Parmesan >> try this with Gruyere or another hard, melting cheese.
- Use your favorite tomato sauce. >> I'd go with Marcella's onion and butter number.
Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 2 to 3
Total time: 25 mins Ingredients - 1 (10-ounce) package frozen spinach, defrosted
- Fine salt
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 3 large eggs
- 2 tablespoons whole milk, heavy cream or crème fraîche
- 1/2 cup (2 ounces) shredded, low-moisture mozzarella, divided
- 4 tablespoons (about 1 ounce) grated Parmesan cheese, divided
- Freshly ground black pepper
- Ground nutmeg (optional)
- 1 tablespoon unsalted butter (may substitute an additional 1 tablespoon extra-virgin olive oil)
- 1/3 cup (about 3 ounces) ricotta cheese
- Tomato sauce, for serving
- Roughly chopped fresh basil, for garnish (optional)
Steps1. In a medium saucepan over medium heat, combine the spinach with a pinch of salt, cover and cook to warm through and release any liquid, 1 to 2 minutes. Remove from the heat, drain. 2. In a 6- to 8-inch ovenproof nonstick or cast-iron skillet over medium-high heat, heat the olive oil and garlic cloves, stirring until the cloves turn a deep golden color, about 5 minutes. Discard the garlic. Add the spinach and a pinch of salt, and cook, stirring, so the spinach picks up all the garlicky oil, about 1 minute. Transfer the spinach to a plate. Wipe out the pan. Position a rack 5 to 6 inches from the broiler and preheat. 3. In a medium bowl, whisk the eggs and milk. Then, whisk in half the mozzarella, half of the Parmesan, a few generous pinches of salt and pepper, and a pinch or two of ground nutmeg, if using, until thoroughly incorporated. Using a slotted spoon, drain the spinach and add it to the egg mixture. Whisk again to combine. 4. Using the same pan over medium heat, melt the butter until it starts to foam but doesn't start to brown. Briefly re-whisk the egg mixture and pour it into the pan. Give the batter a few stirs with a rubber spatula to make sure the spinach is evenly distributed. 5. Decrease the heat to low and let the frittata cook, shaking the pan occasionally, until only the surface remains runny, 6 to 8 minutes. (The edges should be completely set, and the interior should be thickened and custardy.) 6. Dot the top of the frittata with the ricotta and sprinkle it with the remaining mozzarella and Parmesan. 7. Transfer the pan to the oven and broil for about 2 minutes, until the top sets and the cheese melts and forms a golden brown crown. 8. Transfer the frittata to a wire rack and let cool until warm or at room temperature. Slice and serve with the tomato sauce poured over the top and, if desired, a sprinkling of fresh basil. From food writer Charlotte Druckman. Tested by Lisa Cherkasky. Nutrition information per serving (based on 3): Calories: 380; Total Fat: 29 g; Saturated Fat: 12 g; Cholesterol: 230 mg; Sodium: 499 mg; Carbohydrates: 8 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 22 g.  | Dessert | 🎧 Max Richter In Concert: Reimagining Vivaldi.
📺 Meet the 11-year-old creating hyper-real art.
📰 "'Lynchings in Mississippi never stopped'" by DeNeen L. Brown in The Post.
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