Easy veggie lasagne

By admin
26 August 2016

The pesto gives this budget-friendly dish a deliciously fresh taste.

Serves 4 Preparation time: 15 min Cooking time: 20-25 min

WHITE SAUCE

  • 90 ml (6 T) butter
  • 90 ml (6 T) cake flour
  • 750 ml (3 c) milk
  • 5 ml (1 t) mixed dried herbs
  • salt and freshly ground pepper

FILLING

  • 250 g cream cheese
  • 180 g baby spinach, shredded
  • 45 ml (3 T) basil pesto
  • 2 eggs, whisked

TO ASSEMBLE

  • 250 g green or plain lasagne sheets, soaked in boiling water until pliable
  • 125 ml (½ c) Parmesan cheese shavings

Preheat the oven to 200 °C.

1 WHITE SAUCE Melt the butter and stir in the flour. Gradually add the milk, stirring continuously until thickened. Season with herbs, salt and pepper and simmer for a few seconds. Set aside.

2 FILLING Mix the ingredients and season with salt and pepper.

3 TO ASSEMBLE Dollop a few spoonfuls of white sauce in the bottom of an ovenproof dish. Add a layer of lasagne sheets, followed by half the filling and more white sauce. Repeat the layers, ending with pasta and white sauce.

4 Sprinkle the Parmesan shavings on top and bake for 20-25 minutes or until done and set.

5 Serve with a green salad.

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