From traditional beef to vegetarian and gluten-free, we've got your lasagne craving covered
Traditional beef
Kathy Peterson's time-honoured favourite, beef and pancetta with bechamel sauce.
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Silverbeet lasagne
Not keen on carbs? Silverbeet leaves and stems stand in for pasta sheets, upping the vege intake without taking anything away from the look and feel of a traditional lasagne.
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Kathy Paterson replaces white sauce with ricotta and sour cream to make this vegetarian lasagne a cinch.
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Chicken lasagne
Swap the beef for chicken and add flavour with pesto.
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Gluten-free vegetarian
Jan Bilton uses gluten-free pasta sheets and peppers, mushrooms and courgettes.
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