Spinach Pesto Lasagne

Name: Spinach Pesto Lasagne with Cherry Tomatoes and Roasted Broccoli
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Cherry tomatoes; 6 Pieces of Lasagna sheets; 60 Grams of Grated cheddar; 30 Grams of Butter; 15 Grams of Plain flour; 400 ML of Whole milk; 200 Grams of Spinach; 1 Pieces of Garlic cloves; 30 Grams of Fresh basil; 60 Grams of Grana padano; 20 Grams of Pine nuts; 30 Grams of Cashew nuts; 2 Tbsp of Olive oil; 50 ML of Water; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Broccoli; 1 Tbsp of Olive oil; 1 Tsp of Salt

with Cherry Tomatoes and Roasted Broccoli

Everyone's favourite dinner with a tasty green twist!

Cals 952 · Prot 45 · Carbs 75 · Fat 46

Vegetarian

Family Friendly

30 min

Spinach Pesto Lasagne with Cherry Tomatoes and Roasted Broccoli

Everyone's favourite dinner with a tasty green twist!

Cals 952 · Prot 45 · Carbs 75 · Fat 46

Vegetarian

Family Friendly

Ingredients

Lasagne

Cherry tomatoes

250 Grams

Lasagna sheets 5*9*10*11*

6 Pieces

Grated cheddar 4*

60 Grams

Bechamel

Butter 4*

30 Grams

Plain flour 10*11*

15 Grams

Whole milk 4*

400 ML

Pesto

Spinach

200 Grams

Garlic cloves

1 Piece

Fresh basil

30 Grams

Grana padano 4*5*

60 Grams

Pine nuts 2*

20 Grams

Cashew nuts 1*2*

30 Grams

Olive oil

2 Tbsp

Water

50 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Broccoli

200 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3969 / 952
Fats (g)	45.5
of which saturated (g)	30.2
Carbohydrates (g)	75
of which sugars (g)	18.7
Fibers (g)	9.1
Proteins (g)	45.2
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.