Fresh lasagne with pesto

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Good Food

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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.
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.
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.
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.

711 kcalories, protein 38g, carbohydrate 46g, fat 43 g, saturated fat 25g, fibre 4g, salt 2.5 g

Latest comments and suggestions

• lennonv

  02 December 2007

  lennonv rated and commented on this recipe

  

  Fantastic lasagne. Every time i make it i get asked for the recipe. impressive looking and great for a dinner party.

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• Sarah

  09 March 2008

  Sarah rated this recipe

  

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• comfortfood

  21 March 2008

  comfortfood rated and commented on this recipe

  

  Yum! Easy to prepare, full of flavour and my dinner guests (including children) absolutely loved it. One guest even asked for the recipe! Definitely a favourite and one that will become a regular on the dinner table.

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• crazyfatboy

  26 March 2008

  crazyfatboy rated and commented on this recipe

  

  This recipe was fantastic, easy to cook even for a simpleton like myself who is as destructive in the kitchen as the Atmoic bomb was in world war 2. I am a total meat eater at heart but now have to entertain a vegetarian partner to loved this dish. Pure Genius!!!

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• .:sarah:.

  30 April 2008

  .:sarah:. rated and commented on this recipe

  

  This was so tasty! Used more tomatoes that in the recipe but so so tasty!

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• Szkrabeka

  29 July 2008

  Szkrabeka rated this recipe

  

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• Gill

  21 September 2008

  Gill commented on this recipe

  An excellent lasagne cooked for a dinner party. Although quite rich, everyone loved it. Made it in advance and reheated it - it was fine. Next time I'd probably add more nutmeg to the sauce. Used dried basil as I didn't have the fresh - it was still delicious.

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Ingredients

• 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 tomatoes on the vine, two or three vines left whole
• good handful of basil leaves (or one supermarket pack)
• 175g piece fresh parmesan , coarsely grated
• 2 x 150g balls mozzarella , preferably buffalo, torn into bite-sized pieces

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Difficulty and servings

Serves 6

Preperation and cooking times

Vegetarian

Ingredients

• 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 tomatoes on the vine, two or three vines left whole
• good handful of basil leaves (or one supermarket pack)
• 175g piece fresh parmesan , coarsely grated
• 2 x 150g balls mozzarella , preferably buffalo, torn into bite-sized pieces

711 kcalories, protein 38g, carbohydrate 46g, fat 43 g, saturated fat 25g, fibre 4g, salt 2.5 g

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