Fresh lasagne with pesto

Fresh lasagne with pesto

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(28 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…

  • 100g butter, cut into pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g plain flour
  • pinch of freshly grated nutmeg



    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 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, questions and tips

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23rd Aug, 2017
We were brought a tub of homemade pesto from our neighbour and I wanted to use it in something a bit different; this was definitely it! I roasted the tomatoes a little beforehand, used dried lasagne sheets and frozen spinach. Served with dressed green beans, it was a real comforting meal that went down a treat!
2nd Jun, 2015
Delicious! I am a new vegetarian and I just did this today and it came out great. But I removed the vines from the tomatoes and put in less milk :) Thank you for the recipe
22nd Oct, 2014
Just made this for the family (mixed vegetarian and meat-lovers) and everyone finished their plates. Very indulgent and creamy (I made the sauce quite thick) so a refreshing side salad was needed, but it made 6 portions as stated with the salad and garlic bread on the side. I didn't have enough spinach so added peas and thinly sliced sweet potato which needed to be used up and it worked just as well. I'll definitely be making this again
30th Apr, 2013
Really enjoyed this - makes a nice change from normal meat lasagne and is quick and easy. Will definitely be making this again!
22nd Apr, 2012
This recipe is absolutely gorgeous. Make sure you use a bigger dish than they suggest - there's a lot to pack in! Will definitely make this for special occasions and the odd dinner party - very rich and decadent!
12th Jun, 2011
really lovely i used 75g cheddar instead of parmesan, and reduced the milk to 100ml and found this combination perfect. definately a keeper
1st Feb, 2011
Absolutely delicious recipe I do like to make a lasagne and I find the veggie ones real tasty. Will most definately make again
29th Jan, 2011
left me a bit uninspired...
8th Jan, 2011
I'm planning on making this but I'm struggling to find vegetarian parmesan. So any ideas of what I could use instead of parmesan and the vegetarian kind would be great. Thanks
16th Oct, 2013
bit late replying but Bookhams online do a really good veggie parmesan.


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7th Apr, 2014
Over the years I've now made this lasagne several times, and have adapted the recipe slightly: I still make the bechamel sauce/white sauce by putting everything in the pan at the same time, but I only use a litre of milk, so 1 litre milk, 100 gram butter, 100 gram flour. Works perfectly. At the end I add the pesto right to the sauce, instead of drizzling it into the lasagne dish in blobs. This way the pesto gets everywhere. And for the meat lovers I sometimes add diced and fried chickenbreasts. Absolutely delicious.
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