Cook this vegetarian lasagne in just over 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
- 1/2 cup good-quality pesto
- 300g fresh lasagne sheets
- 300g fresh buffalo mozzarella* or bocconcini, thinly sliced
- 200g grated parmesan
- 8 vine-ripened cherry tomatoes
Method
- Step 1Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
- Step 2Drain tomatoes, reserving juice. Place juice in a pan with butter, flour and milk. Whisk over low heat for 5 minutes or until sauce thickens. Cook 2 minutes further and season with salt, pepper and nutmeg.
- Step 3Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.
- Step 4Add a little more sauce and another tablespoon pesto, then cover with half the mozzarella, half the drained tomatoes, 1/3 of the parmesan and a lasagne sheet. Repeat this layer. Cover with remaining sauce and sprinkle with remaining parmesan. Dot vine-ripened tomatoes on top. Bake for about 35 minutes or until cooked through and golden on top. Rest for 5 minutes before slicing. Serve with salad.
- Low carb
- Vegetarian
- Egg free
- Fish free
- Shellfish free
- Soy free
Nutrition
3476 kj
Energy
50g
Fat Total
27g
Saturated Fat
41g
Protein
994.75mg
Sodium
14g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
* Canned cherry tomatoes are from Italian grocers. * Buffalo mozzarella is from selected delis and specialist cheese stores.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: delicious.
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