Everyone has had lasagna. Some are spoilt by brilliant lasagna made by their Nonnas and nothing will ever compare; some even make brilliant lasagnas; everyone has their special way, some simple, some extravagant and some like me who just like to be sneaky and try to use what’s left over in the fridge (like the bunch of herbs that will go to waste if I don’t use them!). But of course, we all stick to the non negotiables of tasty meat sauce and fragrant baked cheese, always the winning combination.
When I say “nailed it”, we like really spicy and punching above it’s weight with flavor at the same time. I have made two different batches to accommodate my non chilli friends, so I used the same recipe just with half the amount of fine white pepper and no chilli flakes or chilli powder at all. The other ingredients definitely have enough flavour punch to hold their own.