A classic Italian dish with a vegetarian-friendly recipe that’s as delicious as its meat-based version. This veggie lasagna recipe by Chef Giorgos Tsoulis is made with spinach and pesto and it’s incredibly tasty.
Enjoy!
Veggie Pesto & Spinach Lasagna
Servings 9 servings
Ingredients
- 1 large onion finely chopped
- 600 g spinach coarsely chopped
- 100 g butter
- 100 g flour
- 1 l whole milk
- 300 g basil pesto
- 100 g Parmesan + extra for sprinkling
- 1 packet of lasagna sheets
- salt
- pepper
- olive oil
Instructions
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Preheat the oven to 180 ° C/356° F, Fan.
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Warm a pan over medium heat, add the onion and spinach, and sauté until the liquids have evaporated and set aside.
For the cheese cream:
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Place a saucepan over medium heat and add the butter. Once melted, add the flour, stir with a hand whisk, and sauté until the flour is cooked.
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Add the milk in batches, stirring constantly with a whisk to avoid lumps and cook until the cream thickens.
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Add the spinach, pesto, Parmesan, salt and pepper, and stir until the mixture is uniform, then set aside.
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Spread a little of the cheese cream on the bottom of a 25×35 cm (10×14") baking pan, top with 3 lasagna sheets and top with cream. Layer like this until the lasagna and cream are used up.
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Sprinkle with Parmesan and bake for 35-40 minutes.
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Allow the lasagna to cool, cut and serve.
Notes
Chef’s tip:
1. If you prefer, use a different type of pesto such as this delicious coriander & cashew pesto.
2. Instead of Parmesan, you can use any smoked cheese or gouda.
Related: Pastitsio (Baked Greek Lasagna)
Related: Baked Rigatoni with Country Sausage
Related: Baked Rigatoni with Mushrooms and Spinach
Related: Baked Spaghetti Carbonara
Related: Baked Ravioli with Spinach
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