Fresh lasagne with pesto
- Good Food team
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Serves 6
More effort
Total time: 1 hr and 45 mins
Ready in about 1¾ hours
A star rating of 4.5 out of 5.38 ratingsRate
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This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1.2l milk
-
100g butter
cut into pieces
-
100g plain flour
-
pinch of freshly grated nutmeg
-
500g baby spinach
leaves
-
250g lasagne
sheets – fresh is best
-
3 rounded tbsp good quality pesto
-
500g cherry tomato
on the vine, two or three vines left whole
-
good handful of basil leaves
(or one supermarket pack)
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175g piece fresh parmesan
(or vegetarian alternative), coarsely grated
-
2 x 150g balls mozzarella
preferably buffalo, torn into bite-sized pieces
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Nutrition: per serving
- kcal711
- fat43g
- saturates25g
- carbs46g
- sugars0g
- fibre4g
- protein38g
- salt2.5g
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Method
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step 1
Preheat the oven to 200C/gas 6/fan 180C. Put the milk, butter and flour in a medium pan and cook over a medium heat, whisking until thickened and smooth. Simmer for 1 minute. Take off the heat, season and add the nutmeg. Cool, stirring occasionally to stop a skin forming.
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step 2
Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.
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step 3
Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish (about 30x20cm) and lay a third of the lasagne on top. Spoon over a third of the sauce and spread it out. Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season with salt and pepper. Layer another third of the lasagne with a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season.
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step 4
Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.
Recipe from Good Food magazine, September 2002
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A star rating of 4.5 out of 5.38 ratings
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