Name: Fresh Spinach and Pesto Lasagne with Cherry Tomatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1.2 liters milk; 100g butter, cut into pieces; 100g plain flour; Pinch of freshly grated nutmeg; Salt and freshly ground black pepper, to taste; 500g baby spinach leaves; 500g cherry tomatoes on the vine (two or three vines left whole); Good handful of basil leaves (or one supermarket pack); 250g fresh lasagne sheets; 3 rounded tablespoons good quality pesto; 175g piece fresh parmesan (or vegetarian alternative), coarsely grated; 2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces

Introduction

This fresh lasagne with pesto is a vibrant twist on a classic favorite, combining tender spinach, creamy cheeses, and fragrant basil. Perfect for a comforting dinner, it’s layered with fresh pasta sheets and a smooth béchamel sauce enriched with nutmeg. Fresh cherry tomatoes add bursts of sweetness that make every bite delightful.

A rectangular white ceramic baking dish filled with a baked creamy casserole that has three visible layers: a thick white cheesy sauce on top with golden brown spots, a middle layer of melted cheese mixed with some green leafy herbs, and a bottom layer that is mostly hidden but looks soft and creamy. The top layer is decorated with bright red cherry tomatoes still on their green vines and fresh green basil leaves scattered around. A large silver serving spoon rests in the front left corner of the dish, partially dipped into the casserole. The dish is placed on a white marbled surface with a red cloth underneath part of it. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C, gas mark 6). In a medium pan, combine the milk, butter, and flour. Cook over medium heat, whisking constantly until the mixture thickens and is smooth. Simmer for 1 minute, then remove from heat. Season with salt, pepper, and a pinch of freshly grated nutmeg. Allow to cool, stirring occasionally to prevent a skin forming.

Step 2: Place the spinach in a large heatproof bowl. Pour over boiling water from a kettle and leave for 30 seconds. Drain the spinach in a colander, then rinse under cold water. Squeeze out excess liquid thoroughly.

Step 3: Spread a spoonful or two of the sauce over the bottom of a large ovenproof dish (approximately 30x20cm). Arrange a third of the lasagne sheets over the sauce. Spoon over a third of the sauce, spreading evenly. Swirl a spoonful of pesto through the sauce, then scatter half the spinach, a third of the cherry tomatoes, a few basil leaves, and a third of the grated parmesan and torn mozzarella. Season with salt and pepper.

Step 4: Add another third of the lasagne sheets on top, then repeat the layering process with sauce, pesto, the remaining spinach, a third of the tomatoes, cheeses, and basil leaves. Season again.

Step 5: Finish with a final layer of lasagne sheets, the remaining sauce, pesto, cheeses, and the last of the cherry tomatoes, including those still on the vine.

Step 6: Bake in the preheated oven for 35-40 minutes, until the top is golden and bubbling. Once cooked, scatter the remaining basil leaves over the lasagne and serve warm.

Tips & Variations

Use fresh lasagne sheets for the best texture; if using dried, cook them slightly before assembling.

For a nuttier flavor, toast the pine nuts in the pesto or sprinkle extra parmesan on top before baking.

Substitute spinach with kale or Swiss chard for a different leafy green variation.

Try adding a squeeze of lemon juice to the spinach after squeezing out water to brighten the flavor.

FAQs

Can I prepare this lasagne in advance?

Yes, you can assemble the lasagne a few hours ahead and keep it refrigerated until ready to bake. Just allow additional baking time if baking from cold.

Is it possible to make this recipe vegan?

To make a vegan version, replace the butter and milk in the béchamel with plant-based alternatives and use vegan cheese substitutes. Ensure the pesto does not contain cheese or make your own vegan pesto.