Spinach Pesto Lasagne
with Cherry Tomatoes and Roasted Broccoli
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Rinse, dry and chop the spinach leaves, discarding the hard stems. Halve the cherry tomatoes.
2 Make pesto
Peel the garlic cloves. Add the fresh basil, Grana padano, pine nuts, cashew nuts, spinach, olive oil, measured water and garlic to a blender (see pro tip!). Season with salt and pepper, then blitz into a smooth sauce. This is your pesto sauce.
3 Make bechamel
Melt the butter in a saucepan over a medium heat. Add the flour and cook for 1 min, whisking, until a paste has formed. Slowly add the milk, whisking constantly. Bring to a simmer and cook, stirring, for 3 min until the sauce has thickened. Season.
4 Layer
Spoon 1/3 of the pesto into a square or rectangular baking dish. Arrange 1/3 of the lasagna sheets on top, followed with 1/3 of the bechamel, 1/4 of the grated cheddar, and 1/4 of the cherry tomatoes. Make two more layers using the remainder of the pesto sauce, lasagna sheets, bechamel and cheddar, finishing with the cheddar and tomatoes.
5 Bake
Chop the broccoli into florets. Place on a lined baking tray. Drizzle with oil and season with salt. Bake the lasagne and broccoli for 20 min.
6 Serve
Allow the lasagne to stand for 5 min before serving alongside the broccoli.
Tips for fussy eaters
Steam or boil the broccoli instead of roasting it!
Pro tip
To ensure your pesto blends easily, start off by blending the water with the spinach and basil. Once smooth, add the remaining pesto ingredients!
Everyone's favourite dinner with a tasty green twist!
Cooking Time: 30 min
Equipment Required: Blender
Cals 1213 · Prot 51 · Carbs 130 · Fat 56
Ingredients
Lasagne
Bechamel
Pesto
Broccoli
Everyone's favourite dinner with a tasty green twist!
Cooking Time: 30 min
Equipment Required: Blender
Cals 1213 · Prot 51 · Carbs 130 · Fat 56
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Rinse, dry and chop the spinach leaves, discarding the hard stems. Halve the cherry tomatoes.
2 Make pesto
Peel the garlic cloves. Add the fresh basil, Grana padano, pine nuts, cashew nuts, spinach, olive oil, measured water and garlic to a blender (see pro tip!). Season with salt and pepper, then blitz into a smooth sauce. This is your pesto sauce.
3 Make bechamel
Melt the butter in a saucepan over a medium heat. Add the flour and cook for 1 min, whisking, until a paste has formed. Slowly add the milk, whisking constantly. Bring to a simmer and cook, stirring, for 3 min until the sauce has thickened. Season.
4 Layer
Spoon 1/3 of the pesto into a square or rectangular baking dish. Arrange 1/3 of the lasagna sheets on top, followed with 1/3 of the bechamel, 1/4 of the grated cheddar, and 1/4 of the cherry tomatoes. Make two more layers using the remainder of the pesto sauce, lasagna sheets, bechamel and cheddar, finishing with the cheddar and tomatoes.
5 Bake
Chop the broccoli into florets. Place on a lined baking tray. Drizzle with oil and season with salt. Bake the lasagne and broccoli for 20 min.
6 Serve
Allow the lasagne to stand for 5 min before serving alongside the broccoli.
Tips for fussy eaters
Steam or boil the broccoli instead of roasting it!
Pro tip
To ensure your pesto blends easily, start off by blending the water with the spinach and basil. Once smooth, add the remaining pesto ingredients!
Ingredients
Lasagne
Bechamel
Pesto
Broccoli
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