I love lasagne, but this is the best version in my opinion. A tomato sauce with a rosemary, thyme and a hint of chilli, a mixture of ricotta and spinach and a cheesy bechamel sauce...and arrest me if you must, I love it topped with cheddar rather than parmesan. Guilty. I just love the way cheddar melts, more than anything. I made this lasagne on Friday. They were all out of Ricotta in my local supermarket, so I made my own. It tasted very nice too, I must admit. I know it's not traditional with bechamel in spinach and ricotta lasagne, but I love it anyway (As you can see, I'm not a purist). Luckily, I made a large portion so I could eat it this evening too while the others ate Tarragon Chicken. Not only that, I can also eat it tomorrow! Good times.
I know it is a little naughty to re-heat spinach, but one makes exceptions. I served it with lots and lots of salad. Yesterday the avocado was still not ripe enough to eat, but today it was, thank God! I find myself slightly in panic if I don't have avocado. But that's another post.
What's your favourite lasagne?