Fresh lasagne with pesto

Fresh lasagne with pesto

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(23 ratings)

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Cooking time

Ready in about 1¾ hours

Skill level

Moderately easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
711
protein
38g
carbs
46g
fat
43g
saturates
25g
fibre
4g
sugar
0g
salt
2.5g

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 (or vegetarian alternative), coarsely grated
  • 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.

Recipe from Good Food magazine, September 2002

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Comments

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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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