Veggie Pesto & Spinach Lasagna

1. Preheat the oven to 180 ° C/356° F, Fan.
2. 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:

1. 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.
2. Add the milk in batches, stirring constantly with a whisk to avoid lumps and cook until the cream thickens.
3. Add the spinach, pesto, Parmesan, salt and pepper, and stir until the mixture is uniform, then set aside.
4. Spread a little of the cheese cream on the bottom of a 25x35 cm (10x14") baking pan, top with 3 lasagna sheets and top with cream. Layer like this until the lasagna and cream are used up.
5. Sprinkle with Parmesan and bake for 35-40 minutes.
6. Allow the lasagna to cool, cut and serve.