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White Pesto Lasagne

Recipe

Prep time: 30 mins | Cooking time: 80 mins | Serves 4

Italian | Cardiff Mum | Main

A vegetarian twist on a family classic dinner!

Ingredients  

  • 2 Tablespoons Butter
  • 100g Cream Cheese
  • 300g Frozen Mushrooms
  • 200g Baby Spinach Leaves
  • 1 Red Onion, Chopped
  • 4 Cloves Garlic, Chopped
  • 1 Teaspoon Dried Thyme
  • 30g Flour
  • 700ml Whole Milk
  • 300ml Vegetable Stock
  • 100g Grated Cheddar
  • 100g Grated Mozzarella
  • 2 Tablespoons Basil Pesto
  • 12 Lasagne Sheets

From The Cupboard

  • Olive Oil

Method

  1. Preheat the oven to 190 degrees and grease a medium sized dish.
  2. In a saucepan, heat up the olive oil then add the onion, garlic and thyme with some salt and pepper. Cook for 5 minutes until softened.
  3. Add the mushrooms and cook for a few minutes then chop up the spinach and add that in until everything is soft. Add in the pesto and combine.
  4. In a separate saucepan, melt the butter with a little more olive oil. Add the flour and cook for one minute then add the milk and stock and cream cheese. Remove from the heat and mix in 50g of both cheeses until melted.
  5. To assemble, spread a little cheese sauce into the bottom of the baking dish. Top with 3 or 4 lasagne sheets. Add a bit of the pesto mixture then some grated cheese the top with more cheese sauce mixture. Repeat this twice to make three layers then add the final layer of lasagne sheets and top with more cheese.
  6. Cover with foil and bake for 1 hour on 190 degrees, remove foil 10 minutes before end and put back in the oven then serve