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Smoked mozzarella & pesto lasagne
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Try a modern twist on lasagne with pesto and smoked mozzarella topping.
Ingredients:
  • 80g unsalted butter
  • 75g plain flour
  • 810ml milk
  • Pinch of nutmeg
  • 300g fresh lasagne sheets
  • 190g jar basil pesto
  • 400g smoked mozzarella (see notes), grated
  • 100g cheese
  • 100g pine nut
  • Basil leaves, to serve
  • Green salad, to serve
Instructions:
  • Preheat the oven to 180°C. Gently melt butter in a large saucepan. Stir in flour and cook for 2-3 minutes. Pour in milk and whisk until smooth. Cook for 5-6 minutes until the mixture thickens. Sprinkle in nutmeg and season to taste.
  • Prepare a 20cm x 30cm baking dish by greasing it. Evenly coat the base of the dish with 1/3 cup of bechamel. Place a layer of lasagne sheets (cut to fit if necessary) on top. Spread a portion of pesto over the sheets, followed by a layer of mozzarella and then a layer of parmesan. Repeat the layering process, ending with a final layer of bechamel. Finish by sprinkling pine nuts and the remaining parmesan on top.
  • Cover with a layer of baking paper and a layer of foil, then bake for 40 minutes. Uncover and bake for an additional 15 minutes until golden. Let it cool slightly, then top it with fresh basil and serve alongside a green salad.

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