I'm unapologetically seeking comfort food at the moment - really revelling in the transition to cooler weather. I know that by the time July and August roll around I'll be a little bored with heavier meals (and thankfully will be working on spring recipe spreads by then) but for now lets turn the oven on and make something hot, bubbling and wholesome.
This lasagne has a few elements to pull together but it's made simpler by abandoning traditional béchamel sauce in favour of a herbed ricotta. I used the green lentil lasagne sheets from Explore Cuisine instead of wheat pasta sheets. They're an awesome alternative but suck up loads and loads of moisture. Make sure you follow my note on how to adjust the sauce ratio.
You'll find my recipe on the Dish Magazine website HERE.
Have a glorious week. Kelly xox