From traditional beef to vegetarian and gluten-free, we've got your lasagne craving covered
Kathy Peterson's time-honoured favourite, beef and pancetta with bechamel sauce.
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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Speedy spinach and mushroom
Kathy Paterson replaces white sauce with ricotta and sour cream to make this vegetarian lasagne a cinch.
Swap the beef for chicken and add flavour with pesto.
Jan Bilton uses gluten-free pasta sheets and peppers, mushrooms and courgettes.