Pesto and greens lasagne
I’m trying out some veggie lasagnes this month and I wanted to share this one with you. I made pesto to drizzle trough it and I added in the odd sun dried tomato for flavour too. Save this and recreate it
Ingredients (4 people):
100g kale/greens roughly chopped
100g leeks roughly chopped
50g broccoli finely chopped
1 crushed garlic cloves
200g lasagne sheets
4 tbsp pesto
2 tbsp plain flour
85g cheddar, grated
1 tbsp butter
1 tbsp Parmesan
Salt and pepper
1 tsp English mustard
10 sun dried tomatoes, roughly chopped
1. Melt your butter, then add in the flour until it forms a paste and cook for 2 mins. Add the milk bit by bit, mixing in properly each time.
2. Once all of the milk is gone add the cheddar, and add the mustard with salt and pepper. Cover with baking paper resting on the top of the sauce and set aside.
3. Add some olive oil to a pan, and add your garlic, veg and seasoning. Fry for 3-5 mins or until just starting to cook.
4. Put your oven onto 180. Then put 1tbsp of cheese sauce on the bottom of an oven proof deep baking dish and spread out. Add a layer of lasagne sheets slightly overlapping. Add 1/6 of the sauce, spread our, 1/3 of the greens, spread out, then drizzle on 1/3 of the pesto and 1/3 of the tomatoes. Repeat, then ontop of the final layer add one more layer of pasta and top with the rest of the cheese sauce and the Parmesan. Bake for 45 mins – 1 hour and serve!