Saturday, October 01, 2016

Dinner, 1/10/16: "Fresh" Lasagne with pesto (Good Food Magazine)


This is one we've had a number of times before - it's a lovely warming meal, and because it uses fresh tomatoes instead of sauce, it's lighter than a lasagne al forno. The recipe calls for spinach, which is what I usually use, but as I had a large bundle of spring greens, I used those this time instead. And half cherry tomatoes (recipe) and half larger tomatoes (left in the house, going soft). Always tasty - and made enough for leftovers later in the week.


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