One of the most loved foods around the world and the ultimate comfort food = homemade lasagna!
Lasagna is one of those meals that brings people together, brings comfort during hard times, fills bellies, and always brings a smile on the first bite.
Typically I would say lasagna is a cozy, cold weather meal (which it is), but I have also fallen in love with it on cool, rainy summer days too. The weather we are having in Southern Ontario this year is strange for July. It has been cool (like cool enough to wear pants and a hoodie!) and we have had more days of rain than days of sun. So with this confusing weather, I needed a dish to keep me warm and happy. Of course lasagna was my go-to!
This dish was first inspired by the bounty of fresh herbs and greens flourishing in the garden right now. We have sweet basil, lemon basil, purple basil, tarragon, dill, cilantro, parsley, kale, chard, sorrel... the list goes on. A little mix of everything green!
I knew I wanted to incorporate the beautiful aromatics into the lasagna, but wasn't really feeling tomato sauce (I only like tomato sauce in small amounts). What's even better than a tomato sauce lasagna? White sauce lasagna! Creamier, dreamier and in my opinion, way tastier! There's nothing like the combination of cream, garlic and fresh herbs.
Overview: How to Make White Sauce Lasagna
- Caramelize the sweet potato and brown the onions.
- Combine the sweet potato and onions with garlic, sunflower seeds, basil, tarragon, greens and seasoning.
- Fold in the ricotta and heavy cream.
- Layer cooked lasagna noodles with the sweet potato mixture and cheese.
- Bake until golden and bubbling. Enjoy!
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