Veggie Pesto Spinach Lasagna
The ultimate comfort food, Veggie Pesto Spinach Lasagna combines layers of creamy cheese, fresh spinach, and aromatic pesto for a hearty dish that’s perfect for any occasion. Easy to make and even easier to love, this recipe will satisfy your cravings and impress your guests!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 large Onion finely chopped
- 600 g Spinach coarsely chopped
- 100 g Butter
- 100 g Flour
- 1 L Whole Milk
- 300 g Basil Pesto
- 100 g Parmesan + extra for sprinkling
- 1 packet Lasagna Sheets
- Salt
- Pepper
- Olive Oil
Instructions
- Preheat your oven to 180 °C/356° F, Fan. This initial step is crucial as it ensures your lasagna cooks evenly from the start. A hot oven is essential for achieving that golden, bubbly top we all crave.
- In a warm pan over medium heat, add the finely chopped onion and spinach. Sauté them together until the liquid has evaporated, leaving you with flavorful vegetables. You'll know it's ready when the spinach is wilted and the onion is translucent.
- In a separate saucepan set over medium heat, melt the butter. Once it’s completely melted, add the flour. Stir with a hand whisk, cooking until you see a light golden color. This roux is the foundation for your creamy sauce.
- Gradually add the milk to the roux in batches, stirring constantly with a whisk to avoid lumps. Keep stirring until the mixture thickens and turns creamy, which usually takes around 5 to 7 minutes. You want a velvety consistency that coats the back of a spoon.
- Now, stir in the sautéed spinach, pesto, Parmesan, salt, and pepper. Mix everything until you have a uniform filling that smells incredible! Set this mixture aside as it will be layered into the lasagna.
- Take a baking pan (25×35 cm/10×14 inches works perfectly) and spread a thin layer of your cheese cream on the bottom. This prevents the first layer of lasagna sheets from sticking.
- Layer three lasagna sheets over the sauce, then add another layer of the creamy filling. Continue layering like this until you run out of lasagna sheets and filling, finishing with a layer of cream on top. Make sure the top layer is well coated for that delicious crust!
- Sprinkle extra Parmesan on top to enhance the flavor and color. Now, it’s time to bake! Place the pan in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and bubbly.
- Once baked, allow the lasagna to cool for a few minutes before cutting into it. This resting time allows everything to set so you can serve it up without it falling apart!
Notes
- Tip 1: Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Tip 2: You can freeze the assembled but uncooked lasagna for up to two months. Just make sure to wrap it well!
- Tip 3: Serve with a light salad or garlic bread for a complete meal. The brightness of a salad balances the richness of the lasagna.
- Tip 4: Feel free to add other vegetables like zucchini or mushrooms for added flavor and texture.
- Tip 5: Swap out Parmesan for mozzarella or a different cheese of your liking to change up the flavor profile.
- Tip 6: If you like a kick, consider adding some red pepper flakes to the filling for a spicy twist.