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True, but the same can be said about 98% of the recepies discussed on here. For me it's always worth it if you have the time to spend doing it, I particularly like controlling the ingredients and making experiments.
For example, the same lasagna, but with squid ink dough, saffron and lobster bechamel and a halibut white ragout.
giofox
@Dooks-Fatberg
That does look great. Gotta say though, Lasagne is one of those dishes that's so cheaply and plentifully available at decent quality, I hardly ever feel the need to do one from scratch. Hats off to you though. Looks fantastic.