Homemade lasagne is one of the most glorious of comfort dishes to both prepare and eat. On a dreich and blustery day, pulling out the hand-crank pasta machine, turning its spindly handle and processing a lump of dough into silky sheets of pasta is a deeply satisfying and quite magical experience. Not much can touch the original form …
I am willing to bet that you haven’t had a lasagne like this. Open lasagne, yes, perhaps. One made with lacy-edged chickpea pancakes (farinata/socca), cut into strips? Probably not. This unusual take on an Italian classic was inspired by gazing lustfully and hungrily at an image of Donna Hay’s courgette and ricotta summer lasagne, as published …