Friday, 24 July 2015

Pea, Spinach & Pesto Lasagne


White sauce:

500ml milk
25g butter
1 heaped tbsp plain flour

Lasagne sheets
Pesto - half jar
200g frozen or fresh peas
200g spinach
Cheese, grated
Few leaves of fresh basil
Few leaves of fresh mint


  1. Preheat oven to 170C.
  2. Melt butter in a pan on a low heat.
  3. Remove from heat & mix in the flour to make a thick paste.
  4. Whisk in a small amount of the milk to make a smooth paste and return to a low/medium heat. As it's heating continue stirring & gradually add more & more of milk to the pan. Eventually the sauce will begin thickening.
  5. Stir in the spinach, peas, pesto & herbs and heat until the spinach leaves have wilted.
  6. In a lasagne dish layer: the lasagne sheets, pesto, pea & spinach sauce & a sprinkling of grated cheese. Continue layering until you have used all the sauce, top with cheese. 
  7. Place in the oven for 30-40 minutes or until golden brown.

Enjoy with some fresh green salad or garlic bread. We also had some grilled sausages with the lasagne for all you meat lovers.

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