Pasta has my heart like nothing else. My love affair with it was cemented when making stuffed agnolotti, caramelle and everything in between in restaurant kitchens, but it started with something simpler: my mum’s lasagne. This lasagne is something slightly different but still as nostalgic and comforting. It is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over.
I don’t pre-cook my lasagne sheets as they cook in the sauce and I like them a little al dente. If you prefer them softer you could use fresh pasta sheets here. This recipe was originally inspired by one of my all- time favourite cooks, Heidi Swanson of 101cookbooks.com.
Recipe from my book: One: Pot Pan Planet