The white sauce in this recipe is made using a quick method, so it’s an extremely quick lasagne to make.
500g tender spinach leaves
250g lasagne sheets
3 tbsp good quality pesto (or see recipe)
150g fresh mozzarella, sliced
100g fresh parmesan, grated
150g cherry tomatoes, halved
10g fresh basil, leaves (reserve a few for garnishing)
salt and freshly cracked black pepper
Quick White Sauce
1.2 litres cold milk
75g butter, cubed
75g plain flour
pinch freshly grated nutmeg
Preheat oven to 180ºC
- For the quick white sauce, put the milk, butter and flour in a saucepan and cook over a medium high heat, whisking until thickened and smooth. Remove from the heat, season and add the nutmeg, to taste.
- Put the spinach in a colander, pour boiling water over the leaves until wilted down. When cool, squeeze out any excess liquid (alternatively microwave the spinach for 1 minute until wilted).
- Cover the bottom of a 30cm x 2cm ovenproof dish with a thin layer of white sauce and 2-3 non-overlapping sheets of lasagne.
- While reserving a few basil leaves and grated parmesan for later, add a third of each ingredient in layers, seasoning well (add layers of white sauce, pesto, spinach, mozzarella, parmesan, basil leaves, cut side up tomatoes and lasagne sheets in that order). Finish with a layer of lasagne covered in white sauce and the reserved parmesan cheese (avoid overfilling the dish to prevent leakage).
- Loosely cover with tinfoil and bake for 45 minutes (remove the tinfoil for the last 15 minutes for a golden crust (alternatively you could place the lasagne uncovered under the grill for 5 minutes). Serve scattered with the reserved basil leaves.
If you run out of white sauce for the top layer, mix in a bit of milk to make the sauce go further.