What I Ate: Lasagne Bolognese

I made this lasagne bolognese back on the first day of spring. It was an inappropriately chilly day, which wasn't the worst thing in the world because I figured it just gave us one last go at comfort food before we settled into the healthy salads and smoothies of summer.

I've been loving my pasta roller more and more these days. I've gotten pretty good at making the dough quickly (done in 5 minutes) and I've gotten a lot better at rolling the dough out.
To make this a more spring-appropriate recipe, I added lots of fresh herbs. I added a generous amount of basil to the bechamel, lots of fresh parsley to the bolognese and the ricotta, and I finished the top of the lasagne with chopped parsley and basil.