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Veggie Pesto & Spinach Lasagna

A creamy spinach and basil pesto lasagna layered with béchamel and Parmesan for a comforting vegetarian main.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 9 servings

Ingredients

  • 1 large onion finely chopped
  • 600 g spinach coarsely chopped
  • 100 g butter
  • 100 g all-purpose flour
  • 1 l whole milk
  • 300 g basil pesto
  • 100 g Parmesan + extra for sprinkling
  • 1 packet lasagna sheets
  • salt to taste
  • pepper to taste
  • olive oil for sautéing

Instructions

  • Preheat the oven to 180°C (356°F) fan.
  • Heat a large frying pan over medium heat and add a splash of olive oil.
  • Add the finely chopped onion and the coarsely chopped spinach and sauté, stirring occasionally, until the liquids have evaporated; remove from heat and set aside.
  • In a saucepan over medium heat melt the butter, then add the flour and whisk continuously for 1–2 minutes to cook the flour.
  • Add the milk in batches while whisking constantly to prevent lumps, and cook until the béchamel thickens to a creamy consistency.
  • Stir the sautéed spinach and onion into the béchamel, then add the basil pesto and 100 g grated Parmesan; season with salt and pepper and mix until uniform.
  • Spoon a little of the cheese cream into the bottom of a 25×35 cm (10×14 in) baking pan.
  • Place 3 lasagna sheets over the cream, spread more cream on top, and continue layering sheets and cream until the ingredients are used up.
  • Sprinkle extra Parmesan over the top and bake for 35–40 minutes, until golden and bubbling.
  • Allow the lasagna to cool slightly, then cut into portions and serve.

Equipment

  • Large frying pan
  • Saucepan
  • hand whisk
  • 25x35 cm (10x14 in) baking pan
  • Spatula or spoon

Notes

  • If you prefer, use a different pesto such as coriander & cashew pesto.
  • Instead of Parmesan, you can use smoked cheese or gouda.