4.9 from 336 votes
Veggie Pesto & Spinach Lasagna
Veggie Pesto & Spinach Lasagna layers tender spinach sautéed with onions and a basil pesto-infused cheese cream between lasagna sheets. The cheese cream is made from a classic béchamel base enriched with Parmesan and pesto, creating a creamy, herbaceous filling. The assembled lasagna is baked until golden and set, offering a savory dish with a balance of creamy textures and fresh green flavors.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
9
servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 onion finely chopped, large
- 600 g spinach coarsely chopped
- 100 g butter
- 100 g flour
- 1 l milk whole
- 300 g basil pesto
- 100 g parmesan + extra for sprinkling
- 1 packet of lasagna sheets
- salt
- black pepper
- olive oil
Instructions
- Preheat the oven to 180 ° C/356° F, Fan.
- Warm a pan over medium heat, add the onion and spinach, and sauté until the liquids have evaporated and set aside.
Cup of Yum
For the cheese cream:
- 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.
- Add the milk in batches, stirring constantly with a whisk to avoid lumps and cook until the cream thickens.
- Add the spinach, pesto, Parmesan, salt and pepper, and stir until the mixture is uniform, then set aside.
- 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.
- Sprinkle with Parmesan and bake for 35-40 minutes.
- Allow the lasagna to cool, cut and serve.
Notes
- You may substitute the basil pesto with coriander & cashew pesto for a different flavor.
- Parmesan cheese can be replaced with smoked cheese or gouda if preferred.