Fresh lasagne with pesto

Fresh lasagne with pesto might be a good recipe to expand your main course repertoire. This recipe serves 6 and costs $2.57 per serving. One portion of this dish contains around 28g of protein, 34g of fat, and a total of 644 calories. Many people made this recipe, and 115 would say it hit the spot. A mixture of baby spinach leaves, butter, nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a reasonably priced recipe for fans of Mediterranean food. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. With a spoonacular score of 93%, this dish is awesome. Lasagne Al Pesto, Lasagne with Tunan and Pesto, and Easy pesto lasagne are very similar to this recipe.

Servings: 6

 

Ingredients:

500g baby spinach leaves

100g butter, cut into pieces

good handful of basil leaves (or one supermarket pack)

250g lasagne sheets – fresh is best

1.2l milk

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

pinch of freshly grated nutmeg

175g piece fresh parmesan (or vegetarian alternative), coarsely grated

3 rounded tbsp good quality pesto

100g plain flour

Equipment:

oven

whisk

frying pan

bowl

colander

knife

Cooking instruction summary:

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. 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.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.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.

 

Step by step:


1. Preheat the oven to 200C/gas 6/fan 180C.

2. 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.

3. Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds.

4. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.

5. 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.Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine.

6. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.


Nutrition Information:

Quickview
643k Calories
28g Protein
33g Total Fat
58g Carbs
34% Health Score
Limit These
Calories
643k
32%

Fat
33g
52%

  Saturated Fat
18g
115%

Carbohydrates
58g
19%

  Sugar
12g
13%

Cholesterol
79mg
27%

Sodium
817mg
36%

Get Enough Of These
Protein
28g
57%

Vitamin K
406µg
387%

Vitamin A
8951IU
179%

Calcium
715mg
72%

Selenium
46µg
67%

Manganese
1mg
63%

Folate
212µg
53%

Phosphorus
512mg
51%

Vitamin B2
0.71mg
42%

Magnesium
125mg
31%

Vitamin C
23mg
28%

Potassium
872mg
25%

Vitamin B1
0.34mg
23%

Iron
3mg
22%

Vitamin B12
1µg
21%

Vitamin D
3µg
20%

Zinc
2mg
18%

Vitamin B6
0.33mg
16%

Copper
0.32mg
16%

Vitamin E
2mg
16%

Fiber
3g
15%

Vitamin B3
2mg
13%

Vitamin B5
1mg
12%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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