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Q: I make a traditional lasagna with béchamel and meat sauce, but I’d like to try something a little different. Any tips?

Ryan says...
I’m also a creature of habit myself and have been making the same lasagna recipe since I was in high school—one that uses crumbled Italian sausage instead of beef in the Bolognese sauce. But it’s so delicious I keep making it. Sausage meat is already seasoned so you’re starting with a great flavour base and it’s veggie-friendly, meaning you can add almost anything to the sauce. To keep it interesting, I’ve combined the sausage with caramelized onions and sautéed spinach or portobello mushrooms, roasted garlic and red wine. But don’t let that stop you. Use chorizo or lamb sausage to create something unique.

Ryan Jennings' latest book is called Entertaining with Booze (Whitecap Books). For recipes, cocktails and tips, visit cookingwithbooze.com. Send Ryan your foodie questions here.