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Homemade Veggie Pesto & Spinach Lasagna photo

Veggie Pesto & Spinach Lasagna

A creamy spinach and basil pesto lasagna layered with bechamel, Parmesan, and tender sautéed vegetables.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 9 servings

Equipment

  • Large frying pan
  • Saucepan
  • Whisk
  • 25x35 cm (10x14 in) baking pan
  • Spatula or wooden spoon
  • measuring scale or cups

Ingredients
  

  • 1 large onion finely chopped
  • 600 g spinach coarsely chopped
  • 100 g butter
  • 100 g 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 (350°F) fan.
  • Heat a large frying pan over medium heat and add a drizzle of olive oil.
  • Add the finely chopped onion and sauté until soft, then add the coarsely chopped spinach and cook, stirring, until the liquid has evaporated; set aside.
  • In a saucepan over medium heat melt the butter, then stir in the flour and cook briefly while whisking to form a roux.
  • Add the milk gradually in batches, whisking constantly to prevent lumps, and cook until the sauce thickens to a creamy consistency.
  • Stir the cooked spinach and onion mixture into the béchamel, then add the basil pesto and 100 g Parmesan; season with salt and pepper and mix until uniform, then remove from heat.
  • Spoon a little of the cheese cream onto the bottom of a 25×35 cm (10×14 in) baking pan.
  • Place 3 lasagna sheets over the sauce, spread more cream on top, and repeat layers of sheets and cream until the sheets and sauce 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 before cutting and serving.

Notes

  • You can swap basil pesto for another pesto such as coriander & cashew.
  • Parmesan can be substituted with smoked cheese or gouda.