Fresh lasagne with pesto - Good Food Middle East
This veggie pasta dish is perfect for entertaining – it can be made ahead, leaving you free to chat to your guests
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Cooking tools:
- Oven
- Stove
- Saucepan
- Whisk
- Baking dish
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Mixing bowl
- Spatula
- Kitchen timer
Ingredients
- 1.2l milk
- 100g butter, cut into pieces
- 100g plain flour
- pinch of freshly grated nutmeg
- 500g baby spinach leaves
- 250g lasagne sheets – fresh is best
- 3 rounded tbsp good quality pesto
- 500g cherry tomatoes on the vine, two or three vines left whole
- good handful of basil leaves (or one supermarket pack)
- 175g piece fresh parmesan (or vegetarian alternative), coarsely grated
- 2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces
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