For a new take on lasagne, try this pesto version topped with smoky mozzarella.
Ingredients
- 80g unsalted butter
- 1/2 cup (75g) plain flour
- 3 1/4 cups (810ml) milk
- Pinch of nutmeg
- 300g fresh lasagne sheets
- 190g jar basil pesto
- 400g smoked mozzarella (see notes), grated
- 1 1/4 cups (100g) grated parmesan or vegetarian hard cheese
- 2/3 cup (100g) pine nuts, toasted
- Basil leaves, to serve
- Green salad, to serve
Method
- Step 1Preheat oven to 180°C. Melt the butter in a large saucepan over low heat. Add flour and cook, stirring, for 2-3 minutes. Add the milk and whisk to combine. Cook, whisking occasionally, for 5-6 minutes until thick and smooth. Add the nutmeg, then season.
- Step 2Grease a 20cm x 30cm baking dish. Spread 1/3 cup bechamel over the base of the dish. Top with a layer of lasagne sheets (cut them to fit the dish, if needed). Spread with some pesto, cover with a layer of mozzarella and top with a layer of parmesan. Continue layering, finishing with a layer of bechamel, then sprinkle over pine nuts and remaining parmesan.
- Step 3Cover with a sheet of baking paper and a sheet of foil. Bake for 40 minutes, then uncover and bake for a further 15 minutes or until golden. Cool slightly, then garnish with basil and serve with a green salad.
- Low carb
- Low sugar
Nutrition
2916 kj
Energy
43.6g
Fat Total
20.6g
Saturated Fat
1.5g
Fibre
36.1g
Protein
88mg
Cholesterol
651mg
Sodium
7.9g
Carbs (sugar)
43.9g
Carbs (total)
All nutrition values are per serve
Notes
Smoked mozzarella (scamorza) is a firm, slightly salty mozzarella with a rich, smoky flavour, available from selected delis and gourmet food shops. Substitute mozzarella.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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