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:
covered percent of daily need
