Tim, why are you making lasagna? Spring has sprung, and lasagna is for the winter.
Well, I see your point, but time is an illusion and lasagna is always good. This version uses a brown butter béchamel along with sausage and spinach, plus just enough lemon to brighten it up. That’s somewhat spring-like, right? Allow me to remind you that lemon is in season.
We have some friends who are about to have a baby, so we decided to cook for them to ease the burden a bit. Which basically means my wife said “we” should cook, and I made it happen. She’s way more thoughtful than me, and that’s one of the many reasons I love her.
Since I’ve never made a white lasagna (personally have always preferred red), I had to make one for myself to make sure it tasted good before I experimented on a very pregnant lady. It was delicious, and here’s the recipe.
8–10
About 1 hour 30 minutes
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