Fresh lasagne with pesto

Fresh lasagne with pesto

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(26 ratings)

Ready in about 1¾ hours

More effort

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


  • kcal711
  • fat43g
  • saturates25g
  • carbs46g
  • sugars0g
  • fibre4g
  • protein38g
  • salt2.5g
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  • 1.2l milk



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

  • 100g butter, cut into pieces



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


  • 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 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


  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

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

samturnerrn's picture

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

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

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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