Pesto Lasagne

This Italian Family
by This Italian Family
4 portions
1 hr

Easy vegetarian lasagne that won’t make you miss the meat version!

⁣

Lasagne are one of my favourite dishes ever. However, with a husband who doesn’t eat red meat, I am constantly experimenting with alternatives. You may remember the smoked salmon and courgette lasagne that I posted in the summer!


Today I wanted to share with you another meat-less lasagne version.

Pesto lasagne are one of my mum’s specialties. She’s been making them for years and I love how tasty they are! And they are so easy and quick too, with very little hands-on involvement! Absolutely perfect for a comforting mid-week meal or a low-effort lazy weekend lunch with the family that I can guarantee everyone will love!

Pesto Lasagne
Recipe details
  • 4  portions
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients
  • 4 1/4 cups whole milk
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 5 tbsp pesto
  • 3/4 cup grated parmesan
  • 1 cup dry mozzarella for pizza, grated
  • 1 packet fresh lasagne sheets
Instructions
Start making the pesto béchamel by melting the butter in a pot.
Add the flour whilst mixing.
Gradually add the milk whilst continuing to mix.
Once there are no more lumps let it cook for a minute until dense. Stir in the pesto and season to taste.
Put a few tablespoons of the sauce into a baking dish enough to cover the base. Cover with a layer of lasagne sheets.
Carry on with these layers: Pesto bechamel sauce, Mozzarella, Parmesan, Lasagne sheets
Until you use up all the ingredients. Finish with a layer of pesto sauce and abundant parmesan.
Cover with tin foil and cook in an oven at 180° for 30 minutes. Then take off the foil and cook for a further 15 minutes until nice and crisp on the top, turning golden.
Enjoy warm straight from the oven.
This Italian Family
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