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Easy vegetarian lasagne
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Prep Time:
15 minutes
Cook Time:
42 minutes
Total Time:
57 minutes
Whip up a speedy vegetarian lasagne in 40 minutes!
Ingredients:
  • 2 x 400g cans cherry tomatoes* or crushed tomatoes
  • 100g unsalted butter
  • 100g (2/3 cup) plain flour
  • 1L (4 cups) full-fat milk
  • Good pinch of ground nutmeg
  • 150.00 gm good-quality pesto
  • 300g fresh lasagne sheets
  • 300g fresh buffalo mozzarella* or bocconcini, thinly sliced
  • 200g grated parmesan
  • 8 vine-ripened cherry tomatoes
Instructions:
  • Preheat the oven to 180°C and lightly grease a 20 x 30cm baking dish that's 5cm deep.
  • Sieve tomatoes, keeping the juice. Combine the juice in a pan with butter, flour, and milk. Whisk on low until thickened (about 5 minutes). Simmer for an additional 2 minutes, then season with salt, pepper, and nutmeg.
  • Pour 1/4 of the sauce into the prepared dish, gently mix in 1 tablespoon of pesto, and top with a sheet of lasagne.
  • Increase sauce and pesto slightly, then layer mozzarella, drained tomatoes, 1/3 of parmesan, and lasagne sheet. Repeat layering. Top with remaining sauce, sprinkle with parmesan, and dot with vine-ripened tomatoes. Bake around 35 minutes until golden and cooked through. Let rest 5 minutes, then slice and serve with salad.

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