This creamy veggie lasagne with crunchy pinenuts is a great meat-free alternative that's so delicious, you won't miss the beef. It's also great to freeze, just take out and allow to defrost the night before.
- 100 g butter
- 100 g plain flour
- 600 ml semi-skimmed milk
- 400 g ricotta
- 100 g parmesan, grated
- whole nutmeg, freshly grated
- 200 g spinach, washed and roughly chopped
- 2 bunches spring onions, sliced
- roughly 225 g dried lasagne sheets
- 190 g jar pesto
- 2 tbsp pinenuts
- Watercress, to serve
- Melt the butter in a large pan, then stir in the flour and cook for 2 minutes. Whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.
- Turn off the heat and whisk in the ricotta until smooth, followed by half of the parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of the sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of the sauce.
- Spread a third of the spinach sauce over the bottom of a large baking dish (or 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Scatter with the pinenuts and remaining parmesan. Freeze now if not immediately using.
- Heat the oven to 180C/fan 160C and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.7 g|
|Total carbohydrates||39.2 g|
|- Sugars||6.9 g|
|Dietary fibre||3.1 g|