Spinach Pesto Lasagne

with Cherry Tomatoes and Roasted Broccoli

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Instructions

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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.

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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.

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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.

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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 saucelasagna sheetsbechamel and cheddar, finishing with the cheddar and tomatoes

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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. 

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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 924 · Prot 42 · Carbs 74 · Fat 53

Ingredients

Number of people

Lasagne

Cherry tomatoes 250 Grams
Lasagna sheets 6 Pieces
Grated cheddar 60 Grams

Bechamel

Salted butter 30 Grams
Plain flour 15 Grams
Whole milk 400 ML

Pesto

Spinach 200 Grams
Garlic cloves 1 Piece
Fresh basil 30 Grams
Grana padano 60 Grams
Pine nuts 20 Grams
Cashew nuts 30 Grams
Olive oil 2 Tbsp
Water 50 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Broccoli

Broccoli 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

Everyone's favourite dinner with a tasty green twist!

Cooking Time: 30 min

Equipment Required: Blender

Cals 924 · Prot 42 · Carbs 74 · Fat 53

Instructions

photo

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.

photo

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.

photo

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.

photo

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 saucelasagna sheetsbechamel and cheddar, finishing with the cheddar and tomatoes

photo

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. 

photo

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

Number of people

Lasagne

Cherry tomatoes 250 Grams
Lasagna sheets 6 Pieces
Grated cheddar 60 Grams

Bechamel

Salted butter 30 Grams
Plain flour 15 Grams
Whole milk 400 ML

Pesto

Spinach 200 Grams
Garlic cloves 1 Piece
Fresh basil 30 Grams
Grana padano 60 Grams
Pine nuts 20 Grams
Cashew nuts 30 Grams
Olive oil 2 Tbsp
Water 50 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Broccoli

Broccoli 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
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