“Make this lasagna the way you like it and to fit the seasons,” says Flour + Water chef Thomas McNaughton, who named it for its biggest fan—his 20-month-old daughter, Lucie. “If you like aged Gouda, use that instead of parmesan. Or use thyme in the winter instead of basil.” It’s also an ideal make-ahead dish for a laid-back dinner party, since it tastes even better when assembled the day before. To keep track of ingredients as you layer the lasagna, cross each one off as you go—and don’t be deterred by the longish prep time. It’s worth it.
Recipe: Lucie's Lasagna