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

Nutrition:

  • kcal711
  • 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

    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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 500g baby spinach leaves
  • 250g lasagne sheets – fresh is best
  • 3 rounded tbsp good quality pesto
    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

    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

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, questions and tips

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meglam
27th Jul, 2010
5.05
Delicious, have made this a few times now. Last time I added some cubed chicken breasts to satisfy the meat lovers. I saw the comments about it being too runny, I usually use less milk, to prevent that. But then you have to make the white sauce in the old fashioned way.
bean_mother
25th Jul, 2010
3.05
Forgot to rate...
bean_mother
25th Jul, 2010
3.05
Tasty and comforting! Didn't have enough spinach so added chopped courgette and broccoli which was lovely with the cheese. It was a bit too runny for my liking so will adjust the white sauce next time I make it.
dpclough
14th Apr, 2010
5.05
Wow! Great dish! Much easier to 'construct' that you'd think. Looks impressive. Turned out well. A hit with all the family.
laureana
10th Nov, 2009
5.05
this was gorgeous, very runny, but delicious non the less. i cant remember the last time we ate spinach, but it went down a storn. i didnt have any parmasan so just used strong chedder on the top. this will definatly be a regular meal in our house now. yum!! oh but i gound that i didnt use as much spinach as it says in the recipe, but still was amazing. as mon-gella says it tastes so much better than you think and definatly worth the effort!!!
haedir
27th Oct, 2009
5.05
This is a far more spectacular result in terms of taste and appearance than you think it's going to be. Fresh pesto gives the best possible result. Meat lovers won't even know that the meat is missing. Very rich, therefore smaller than normal portions are ample. Is one of my favourites...
haedir
27th Oct, 2009
5.05
This is a far more spectacular result in terms of taste and appearance than you think it's going to be. Fresh pesto gives the best possible result. Meat lovers won't even know that the meat is missing. Very rich, therefore smaller than normal portions are ample. Is one of my favourites...
georgeb74
14th Jul, 2009
4.05
Really gorgeous - even my 2 year old loved it! Haven't made a white sauce in that way before, ie putting the butter, flour and milk in a pan all at the same time (usually make a roux) but it worked brilliantly! Will def make it this way again. Gorgeous dinner party meal - will def make again!
nicolarogers
7th Mar, 2009
4.05
Lovely flavours and looked fantastic when it came out of the oven. However, it was a little too runny when served up and just looked a mess on the plates. For this reason I probably wouldn't serve it at a dinner party.
wendypatterson
10th Dec, 2008
4.05
Wow - what a gorgeous dish. Very easy to make and very tasty. I added more than a pinch of nutmeg and will season the sauce a little more next time. It is very rich and I think it needs something firm to counterbalance the very soft texture. Might try adding a layer of vegetables next time to add a little bite.I served it with roast potates and whole carrots which worked very well.

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