Fresh lasagne with pesto

Name: Fresh lasagne with pesto
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liters milk; 100 grams butter, cut into pieces; 100 grams plain flour; 1 pinch pinch of freshly grated nutmeg; 500 grams baby spinach leaves; 250 grams lasagne sheets – fresh is best; 3 Tbsps good quality pesto; 1 handful good of basil leaves (or one supermarket pack); 175 grams fresh parmesan (or vegetarian alternative), coarsely grated; 2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces; 500 grams cherry tomato on the vine, two or three vines left whole

Fresh lasagne with pesto is a Mediterranean main course. This recipe makes 6 servings with 644 calories, 28g of protein, and 34g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of basil leaves, nutmeg, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat the oven to 200C/gas 6/fan 180C.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Nutmeg

All Purpose Flour

Milk

Equipment you will use

Whisk

Frying Pan

Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds.

Ingredients you will need

Spinach

Water

Equipment you will use

Bowl

Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.

Equipment you will use

Colander

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.

Ingredients you will need

Salt And Pepper

Fresh Basil

Tomato

Spinach

Sauce

Pesto

Equipment you will use

Knife

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.

Ingredients you will need

Tomato

Spinach

Basil

Pesto

Sauce

Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine.

Ingredients you will need

Tomato

Pesto

Sauce

Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.

Ingredients you will need

Fresh Basil

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1liters

milk 100grams

butter, cut into pieces 100grams

plain flour 1pinch

pinch of freshly grated nutmeg 500grams

baby spinach leaves 250grams

lasagne sheets – fresh is best 3Tbsps

good quality pesto 1handful

good of basil leaves (or one supermarket pack)175grams

fresh parmesan (or vegetarian alternative), coarsely grated 2

x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces 500grams

cherry tomato on the vine, two or three vines left whole

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.