Lasagna is one of those comfort foods that it’s impossible not to love. With layers and layers of pasta, sauce and cheese, how can you go wrong? To me, this is the perfect version of a classic lasagna and the one I’ve been making for about eight years now. It is slightly time consuming in that it takes about an hour to prep, but it is totally worth it because you end up with a wonderful hearty meal big enough to feed a crowd, or to feed a small family like ours for several days. I usually like to make this on a weekend when I know we have a very busy week ahead so we can warm up the leftovers as needed. The ingredients can of course be adapted to suit your own tastes. I have added mushrooms to the sauce in the past, and I think you could add some more fresh herbs with great results as well.
For anyone who thinks this looks familiar, that’s because this recipe was posted on the blog about two years ago. The picture was horrendous, the instructions were too brief and the content of the post did not do justice to what a great meal this is, so I decided to revamp it and give it the attention it deserves.