There have been few instances over the years where Kathy and I haven’t seen eye to eye.

One revolved around lasagna.

She told me she was making lasagna for dinner.

Great, I thought. I love lasagna.

When I bit into it that night I was disgusted.

It was vegetable lasagna.

“You can’t not say vegetable! That’s not the default lasagna! Meat lasagna is the default lasagna. If it’s vegetable lasagna you have to say vegetable lasagna!”

We laugh about it now. Cautiously.

Earlier this week Kathy tried a new lasagna…pre-announced.

She makes a great butter chicken - chicken cooked in a creamy butter simmer sauce. (You can find it in the Asian supermarket aisle - it’s Indian.) We usually have it with rice and na’an - at least once a month, sometimes slightly more often.

She decided to make a butter chicken lasagna - she prepared the chicken the same way, in the simmer sauce, and then thickened the sauce a bit, and mixed it in with the lasagna noodles, topping it with cheese.

It was delicious.

Of course, it didn’t have to be all that good to be better than the vegetable lasagna.

But I think it might have even been better than the regular meat lasagna.