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Fresh lasagne with pesto

Fresh lasagne with pesto

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(26 ratings)

Ready in about 1¾ hours

Moderately easy

Serves 6
This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests

Nutrition and extra info

  • Vegetarian

Nutrition

  • kcalories711
  • fat43g
  • saturates25g
  • carbs46g
  • sugars0g
  • fibre4g
  • protein38g
  • salt2.5g
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Ingredients

  • 1.2l milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g butter, cut into pieces

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g plain flour
  • pinch of freshly grated nutmeg
  • 500g baby spinach leaves
  • 250g lasagne sheets – fresh is best
  • 3 rounded tbsp good quality pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 500g cherry tomato on the vine, two or three vines left whole
  • good handful of basil leaves (or one supermarket pack)
  • 175g piece fresh Parmesan (or vegetarian alternative), coarsely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces

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Method

  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.

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Comments (25)

gdcolledge's picture

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.

sarah_llew's picture
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This was so tasty! Used more tomatoes that in the recipe but so so tasty!

samturnerrn's picture
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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!!!

comfortfood's picture
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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.

vlennon's picture
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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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