Six months ago I had a lunch at a restaurant where they served lasagna in a very interesting way: the vegetable ragout and the lasagna sheets were not baked together as a casserole dish; instead of it, the pasta squares, with the sauce in-between, were arranged on a plate in a criss-cross manner.
To say true, I didn’t quite like that vegetable lasagna (it was ok but not more-ish as you expect a pasta dish to be) except the top layer which had some pesto in it. I am head over heels in love with this condiment and I can eat an unlimited amount of anything that has this green cheesy and nutty delight in it (in the childhood the same “addictive” element for me was ketchup). Despite the fact that I was not impressed by the dish in general, I found the unorthodox presentation quite appealing and decided to use the concept at home.
Recently as I was stewing the meat for the pasta, I remembered about that extraordinary looking dish and instead of mixing the sauce with spaghetti or making a macaroni gratin I boiled a few lasagna sheets, cut them in halves and – voila! – made my open beef lasagna. My husband loved it a lot. I for one got another proof to the theory that sometimes a twist on the presentation gives you an illusion of enjoying a new dish!