Spinach, pesto and parmesan lasagne
A vegie twist on the classic
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Cooking tools:
- Food processor
- Blender
- Grill
- Baking dish
- Saucepan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Aluminum foil
- Plastic wrap
- Paper towel
- Microwave
- Airtight container
- Refrigerator
Ingredients
- 2 large red capsicum (bell peppers) (700g)
- 4 large zucchini (600g), sliced thinly lengthways
- 2 mediium eggplant (600g), sliced thinly lengthways
- 6 fresh lasagne sheets (300g)
- 150 grams baby spinach leaves
- 2/3 cup (50g) parmesan, finely grated
- 60 grams butter
- 1/4 cup (35g) plain (all-purpose) flour
- 3 cups (750ml) milk
- 1/2 cup (40g) parmesan, finely grated
- 1/3 cup (50g) pine nuts
- 2 cloves garlic
- 1 1/2 cup fresh basil leaves, firmly packed
- 1/2 cup (125ml) olive oil
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