The temperature has plummeted to the teens over the last few days in London. Not quite enough to warrant a warming stew for dinner, but certainly cold enough to ditch the salads and demand something a little more substantial.
Enter stage left, lasagne, with a bit of a difference.
What I love about this Rose Elliot recipe is that there is no need to waste thirty minutes of your life making a bechamel sauce.
Simply loosen ricotta with a little milk and use this as the “sauce” between the layers of fresh pasta and greenly, garlic and mint-scented onions, petit pois and courgettes. Top with parmesan et, voila! Dinner is served. Accompany with a crisp, green salad if you’re able, and maybe a cheeky glass of Sancerre…