Easy vegetarian lasagne
July 3rd, 2009
Photography by Steve Brown
Ingredients (serves 6)
- 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
- Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
- Drain 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.
- Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.
- Add 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.
Notes & tips
- * Canned cherry tomatoes are from Italian grocers.
- * Buffalo mozzarella is from selected delis and specialist cheese stores.
Source:Taste.com.au
