Lasagne, Vegetarian with Spinach, Mozzarella & Pesto - by Venus

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Lasagne, Vegetarian with Spinach, Mozzarella & Pesto - by Venus Empty Lasagne, Vegetarian with Spinach, Mozzarella & Pesto - by Venus

Post by Venus on Mon 16 Feb - 14:44

This lasagne is truly amazing!! I promise that you won't be disappointed.

Serves 6

9 lasagne sheets,fresh
approx 500g fresh spinach
500g small, vine ripened tomatoes,cut into 3 or 4 slices
2 balls of mozzarella cheese, sliced thinly
1 large handful of basil leaves
4 tbsp of basil pesto
approx 180g grated parmesan cheese

Bechamel Sauce:

600ml milk
1 onion,coarsely chopped
4 fresh parsley stalks
8 whole black peppercorns
2 dried bay leaves
3 whole cloves
50g butter
2.5 tbsp plain flour
Pinch ground nutmeg
Salt and a little white pepper

Bechamel Sauce:

1.Combine the milk,chopped onion,parsley stalks,bay leaves, peppercorns and cloves in a large saucepan. Bring to a simmer over a medium heat.
2. Take the pan off the heat and set it aside for about 20 mins to allow flavours to develop. Strain the milk through a fine sieve.
3. Melt the butter in a saucepan (medium heat). Add the flour bit by bit, stirring all the time. Keep stirring the mixture for about 2 minutes. Remove from the heat.
4.Now start to add the strained milk, bit by bit, whisking with a balloon whisk to keep the sauce nice and smooth.
5. Place the saucepan over a medium heat and let the sauce cook for a further 5 minutes or so, stirring all the time, till the bechamel is smooth and glossy.
6. When ready, season with salt, white pepper and a little grated nutmeg.

Preparing the lasagne:

1. Preheat the oven to 180C.
2. Put the cleaned spinach into a saucepan (leave the water on the leaves) and place over a low heat for a few minutes, so the spinach begins to wilt. Remove from the heat and cool down. .
3. Squeeze the spinach between your hands to get rid of any excess water.Season with a little salt and nutmeg.
4. Spread a little of the bechamel on the bottom of a large lasagne dish and lay 3 lasagne sheets on top.
5. Spoon over about 1/3 of the bechamel sauce adding 1/3 of the pesto, mixing well and spreading the sauce over the pasta.
6.Top with half the spinach, half the tomatoes, a little mozzarella and parmesan and some basil leaves.
7. Add the next layer of pasta and repeat.
8. Finish with a layer of pasta, bechamel/pesto sauce and some mozzarella and parmesan cheese. Sprinkle with a few whole basil leaves.
9.Bake at 180C for approx 40 minutes.
10. Allow the lasagne to rest for a few minutes before serving.

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