There’s a rule in my family that lasagna must be served with jacket potatoes. If you’ve not tried this combination, do it. Right now. Tonight. It is good.
These jacket potatoes were smeared with butter and salt, wrapped in foil, and cooked in a really hot oven for 2 1/2 hours. This meant the ragu for the lasagna could just sit over a lot heat and get better and better. I’ve switched to using fresh pasta sheets rather than dried, if anything just because they’re way bigger and fit my lasagna dish better.
Bechemel sauce was made dairy-free, of course. We’ve used the same recipe for this before, but added paprika, cayenne, and way more cheese, and poured it over nachos. That was also good.
All in all, a very good, albeit very late dinner. And the best part about lasagna is the leftovers for lunch.
Bonus pic – look at dem layers…