Pappardelle noodles tossed in a quick, creamy sauce made from melted Boursin cheese, bright lemon zest, and freshly grated Parmesan. A splash of starchy pasta water brings it all together into a glossy, restaurant-worthy sauce in under 15 minutes — no cream, no roux, just cheese doing what cheese does best.

Valerie and Sophie turn Val’s mother’s lasagna recipe into a simple, modern, super skillet-ready dinner, so bubbly and cheesy, it’ll make you think lasagna can be more than just a Sunday special.