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Tomato & basil lasagne with avocado salsa
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious vegetarian lasagna with Italian seasonings and tomato, topped with creamy avocado salsa.
Ingredients:
  • 50g butter, chopped
  • 82.50 ml plain flour
  • 515.00 gm milk
  • 400g can chopped tomatoes, drained, juice reserved
  • 40.00 gm basil pesto
  • 375.00 ml mozzarella, grated
  • 250.00 ml Parmesan, grated
  • 62.50 ml small basil leaves
  • 18.20 gm extra virgin olive oil
  • 4 fresh lasagne sheets
  • 2 Shepard avocados
  • 1 tomato
  • 1 small red onion, finely chopped
Instructions:
  • Preheat the oven to 180°C (or 160°C for a fan oven) and generously grease a 23cm square baking dish.
  • In a small saucepan over medium heat, melt butter. Add flour and stir until mixture pulls away from the sides of the pan. Gradually pour in the combined milk and reserved tomato juice, stirring constantly for 5 minutes until the sauce thickens. Season with salt and pepper to your liking and let it simmer for an additional 2 minutes.
  • Evenly coat each lasagne sheet with a generous amount of flavorful pesto. Ladle a quarter of the sauce onto the bottom of your baking dish. Layer with a lasagne sheet. Pour another quarter of the sauce and layer with half of the luscious mozzarella, half of the juicy drained tomatoes, 1/4 cup of parmesan, and another lasagne sheet. Repeat layers once more, ending with sauce and parmesan on top. Bake for 35-40 minutes until beautifully golden and perfectly cooked.
  • Prepare the Salsa by dicing the avocado and tomato. Combine them in a small bowl with onion, basil, and oil, gently tossing to mix.
  • Serve the lasagne in square portions, garnished with salsa on top.

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