Easy Pesto Lasagne

What you'll need

Spinach Spinach Broccoli Broccoli Peas Peas Parmesan Parmesan Mozarella Mozarella flour flour Butter Butter Pesto Pesto Milk Milk Lasagne sheets Lasagne sheets Stock Stock Pepper Pepper Nutmeg Nutmeg Salt Salt Learn more

1. Make the béchamel sauce

Melt the butter. Then stir in the flour and pour in the milk gradually. Stir until the sauce thickens and add ground nutmeg, ground black pepper, and a little salt. Get the recipe

2. Make the green veg filling

Sauté the broccoli for a few minutes, add the vegetable stock and simmer until the broccoli is tender. Add the peas, stir in the spinach and continue to cook until wilted. Then stir in the pesto. Get the recipe

3. Assemble the lasagne

Spoon one-third of the green veg mixture into your baking dish. Then spread on a quarter of the béchamel sauce. Place a layer of lasagne sheets on top and continue for two more layers. Get the recipe

4. Bake

Bake for 15-20 minutes until the top begins to brown and you can see the sauce bubbling around the edges. Leave to cool for 10 minutes before serving. Get the recipe

Easy Pesto Lasagne