Description
This fresh lasagne with pesto is a vibrant and tasty twist on the classic Italian dish. Layers of tender fresh lasagne sheets are combined with a creamy béchamel sauce infused with nutmeg, fresh spinach, sweet cherry tomatoes, fragrant basil, and a mix of parmesan and mozzarella cheeses. Finished with a generous swirl of good quality pesto and baked until golden and bubbling, this lasagne is perfect for a comforting family meal or a special occasion.
Ingredients
Scale
Béchamel Sauce
- 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
Vegetables and Herbs
- 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)
Lasagne
- 250g fresh lasagne sheets
- 3 rounded tablespoons good quality pesto
Cheese
- 175g piece 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 saucepan, combine the milk, butter, and plain flour over medium heat. Whisk continuously until the mixture thickens and becomes smooth. Once thickened, simmer gently for 1 minute. Remove from heat, season with salt, pepper, and freshly grated nutmeg. Allow the sauce to cool, stirring occasionally to prevent a skin from forming.
- Prepare the Spinach: Place the baby spinach leaves into a large heatproof bowl. Pour over a kettle of boiling water and let it sit for 30 seconds to wilt slightly. Drain the spinach in a colander, then rinse under cold running water to cool thoroughly. Squeeze well to remove excess liquid.
- Assemble the Lasagne – First Layer: Preheat the oven to 200°C (fan 180°C) or gas mark 6. Spread a spoonful or two of the béchamel sauce on the bottom of a large ovenproof dish (about 30x20cm). Arrange a third of the fresh lasagne sheets on top. Spoon over a third of the béchamel sauce and spread it evenly. Swirl a spoonful of pesto through the sauce with a knife. Scatter half of the spinach, a third of the cherry tomatoes, some basil leaves, and a third of the grated parmesan and torn mozzarella cheeses. Season with salt and pepper.
- Assemble the Lasagne – Second Layer: Add another third of the lasagne sheets, spread with a third of the béchamel sauce mixed with pesto, then add the remaining spinach, a third of the cherry tomatoes, cheeses, and basil leaves. Season again with salt and pepper.
- Assemble the Lasagne – Final Layer: Finish with the last third of the lasagne sheets, topped with the remaining béchamel sauce, the rest of the pesto, cheeses, and all remaining cherry tomatoes including those still on the vine to garnish.
- Bake the Lasagne: Place the assembled dish in the preheated oven and bake for 35 to 40 minutes until the top is golden and bubbling.
- Garnish and Serve: Remove from the oven and scatter the remaining fresh basil leaves over the top before serving. Serve hot and enjoy your fresh lasagne with pesto!
Notes
- Use fresh lasagne sheets for the best texture and flavor; dried sheets can be used but may require extra sauce or longer cooking time.
- If you prefer a vegetarian cheese, ensure the parmesan alternative is suitable for vegetarians.
- You can substitute baby spinach with other leafy greens like kale or chard if desired.
- For a nuttier flavor, toast the pine nuts in the pesto before using, or add extra fresh basil for garnish.
- Leftover lasagne tastes great reheated and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: fresh lasagne, pesto, spinach lasagne, Italian lasagne recipe, vegetarian lasagne, creamy lasagne, baked pasta dish
