A quick and easy vegetarian pesto lasagne recipe.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 4 tbsp butter
- 4 tbsp flour
- 400ml (or 1 3/4 cups) milk
- 1/2 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1/4 tsp sea or kosher salt
- 1 tbsp olive oil
- 200g (or 7 oz) tenderstem broccoli cut in half lengthways
- 120ml (or 1/2 cup) veg stock
- 300g or (2 cups) frozen petit pois or garden peas
- 350g (or 12oz) spinach (note 1)
- 200ml (or 3/4 cups) of green pesto
- 150-200g or (5-7 oz) fresh lasagne sheets (note 2)
- 75g (or 3/4 cup) grated mozzarella cheese
- 25g or (1/4 cup) grated parmesan cheese
- Heat your oven to 200C or 400F
- Make the bechamel sauce. Place a saucepan on a medium heat and add the butter.
- Stir in the flour when the butter has melted.
- Add the milk gradually and stir continuously until a thick sauce is formed.
- Stir in the ground nutmeg, black pepper, and salt and leave the pan on its lowest heat while you prepare the green veg lasagne filling.
- Place a Dutch Oven or large frying pan on a medium to high heat and add the olive oil.
- Add the broccoli and santé for 3 minutes then add the vegetable stock and cook for 2-3 more minutes.
- Add the frozen petit pois to and simmer for 2 minutes.
- Once the vegetable stock has cooked add the spinach to the pan, stir it in and leave on a medium heat until wilted. You might need to do this in batches.
- Stir in the green pesto once the spinach has wilted and remove the pan from the heat. (note 3)
- Assemble the lasagne. Spoon 1 third of the green veg pesto mixture into the bottom of your baking dish, then add the bechamel sauce and top with a layer of fresh lasagne sheets. Repeat for 2 more layers.
- Spread any remaining bechamel sauce on the top layer of lasagne sheets and sprinkle grated mozzarella and parmesan on top.
- Place the lasagne towards the top of your oven for 15-20 minutes until the top is brown and you can see the sauce bubbling around the edges.
- Leave to cool for 10 minutes before serving.
- Buy pre-washed spinach to avoid adding additional liquid to the sauce. If you need to wash the spinach first make sure you dry it thoroughly before adding it to the lasagne filling mixture.
- Fresh lasagne sheets take less time to cook than dried. If you need to use dry lasagne sheets instead you will need to increase the time in the oven to 30 minutes.
- You might need to add a little salt at this point. I suggest you taste it to see. When I tested the recipe with fresh homemade and fresh shop-bought pesto adding extra salt was not necessary, but when I used jarred pesto I felt it needed a little more salt.
- Category: Pasta
- Cuisine: Italian
- Serving Size: 1
- Calories: 571
- Sugar: 9.1g
- Sodium: 604.2mg
- Fat: 32.4g
- Saturated Fat: 12.7g
- Unsaturated Fat: 17.7g
- Trans Fat: 0g
- Carbohydrates: 58.9g
- Fiber: 5.3g
- Protein: 20.8g
- Cholesterol: 41.4mg
Keywords: Lasagne Al Pesto