A traditional Italian dish with a vegetarian-friendly recipe that’s as scrumptious as its meat-based model. This veggie lasagna recipe by Chef Giorgos Tsoulis is made with spinach and pesto and it’s extremely tasty.
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Veggie Pesto & Spinach Lasagna
Preheat the oven to 180 ° C/356° F, Fan.
Heat a pan over medium warmth, add the onion and spinach, and sauté till the liquids have evaporated and put aside.
For the cheese cream:
Place a saucepan over medium warmth and add the butter. As soon as melted, add the flour, stir with a hand whisk, and sauté till the flour is cooked.
Add the milk in batches, stirring consistently with a whisk to keep away from lumps and cook dinner till the cream thickens.
Add the spinach, pesto, Parmesan, salt and pepper, and stir till the combination is uniform, then put aside.
Unfold a little bit of the cheese cream on the underside of a 25×35 cm (10×14″) baking pan, prime with 3 lasagna sheets and prime with cream. Layer like this till the lasagna and cream are used up.
Sprinkle with Parmesan and bake for 35-40 minutes.
Permit the lasagna to chill, reduce and serve.
1. For those who want, use a special kind of pesto equivalent to this scrumptious coriander & cashew pesto.
2. As an alternative of Parmesan, you should utilize any smoked cheese or gouda.
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