Easy Pesto Lasagna

A delicious vegetarian lasagna recipe

3 Reasons

Why you'll love this recipe

Healthy and tasty green veg filling.

Topped with a creamy bechamel sauce.

A great make ahead meal.

Ingredients list

- Olive oil – Tenderstem broccoli – Veg stock – Frozen petits pois – Spinach – Green pesto – Fresh lasagne sheets – Grated mozarella – Grated Parmesan – Butter – Flour – Milk – Ground nutmeg - Black pepper - Sea or kosher salt

Step 1

Melt the butter in a saucepan, stir in the flour and milk until the sauce thickens and add the nutmeg, pepper, and a little salt.

Step 2

Sauté the broccoli, add the veg, and simmer until tender. Add the peas and spinach. Stir in the pesto when the spinach has wilted.

Step 3

Put 3 layers of lasagne/ green veg/bechamel sauce in the baking dish and sprinkle grated mozzarella and parmesan on top.

Final step

Bake for 15-20 minutes until the top begins to brown and sauce bubbles around the edges. Leave to cool for 10 minutes before serving.

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