Description
A fresh and vibrant lasagne recipe layered with creamy béchamel sauce, tender spinach, fresh pesto, cherry tomatoes, and a blend of mozzarella and parmesan cheeses. This dish is baked to a golden perfection, combining traditional Italian flavors with fresh garden ingredients for a delightful meal.
Ingredients
Scale
For the Béchamel Sauce
- 1.2 liters milk
- 100g butter, cut into pieces
- 100g plain flour
- Pinch of freshly grated nutmeg
For the Lasagne
- 500g baby spinach leaves
- 250g fresh lasagne sheets
- 3 rounded tablespoons 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 fresh parmesan (or vegetarian alternative), coarsely grated
- 2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces
Instructions
- Prepare the Béchamel Sauce: In a medium pan over medium heat, combine the milk, butter, and plain flour. Whisk continuously until the mixture thickens and becomes smooth. Allow it to simmer gently for 1 minute to cook out the flour taste. Remove from heat, season with salt and pepper, and stir in a pinch of freshly grated nutmeg. Let the sauce cool, stirring occasionally to prevent a skin from forming.
- Prepare the Spinach: Place the baby spinach leaves in a large heatproof bowl and pour boiling water from a kettle over them. Let the spinach sit for 30 seconds to wilt slightly. Drain the spinach in a colander and immediately rinse under cold running water to stop the cooking process. Squeeze well to remove as much excess water as possible.
- Assemble the Lasagne – First Layer: Spread a spoonful or two of the béchamel sauce on the bottom of a large ovenproof dish (approximately 30x20cm). Layer one-third of the fresh lasagne sheets over the sauce. Spoon over one-third of the béchamel sauce evenly. Swirl a spoonful of pesto through the sauce with a knife. Scatter half of the spinach, one-third of the cherry tomatoes, a few basil leaves, and one-third of the combined cheeses (parmesan and mozzarella). Season with salt and pepper.
- Assemble the Lasagne – Second Layer: Add another third of the lasagne sheets on top. Spread over one-third of the béchamel sauce, then swirl a spoonful of pesto through the sauce. Layer all the remaining spinach, one-third of the cherry tomatoes, one-third of the cheeses, and some basil leaves. Season again with salt and pepper.
- Assemble the Lasagne – Final Layer: Finish with the last third of the lasagne sheets. Spoon over the remaining béchamel sauce and pesto, then spread the remaining cheeses and all remaining cherry tomatoes, including the whole tomatoes still on the vine, over the top.
- Bake the Lasagne: Preheat the oven to 200°C (fan 180°C) or gas mark 6. Place the assembled lasagne in the oven and bake for 35-40 minutes until the top is golden and bubbling.
- Garnish and Serve: Once baked, scatter the remaining fresh basil leaves over the lasagne before serving hot.
Notes
- Using fresh lasagne sheets enhances the texture and reduces cooking time compared to dried sheets.
- Ensure the spinach is well-drained to avoid excess moisture that could make the lasagne watery.
- You can substitute the parmesan with a vegetarian alternative if preferred.
- For a more intense pesto flavor, consider adding it in layers as indicated, but adjust quantity to taste.
- This dish pairs well with a simple green salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: fresh lasagne, pesto, spinach lasagne, baked pasta, vegetarian Italian recipe, cheesy lasagne, homemade béchamel, cherry tomato lasagne
