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- White Pesto Lasagna
Dinner
White Pesto Lasagna
Difficulty:
Medium
Prep time:
20 minutes
Cooking time:
45 minutes
Servings:
8
Ingredients
- 2 tbsp Extra virgin olive oil
- 4 tbsp Margarine
- 1/2 Brown onion, finely diced
- 4 Garlic cloves, minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1/2 cup Plain flour
- 2 cups a2 Milk® Full Cream
- 2 cups Vegetable stock
- 2 cups Shredded buffalo mozzarella
- 1/2 cup Pecorino Romano, grated (for sauce)
- 1/2 cup Pecorino Romano, grated (for topping)
- 1 cup Basil pesto
- 3 cups Fresh baby spinach
- 12-15 No-boil lasagne sheets (approximately 250g)
- Salt and pepper, to taste
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Directions
- Preheat oven to 180°C (160°C fan-forced).
- Heat the olive oil and margarine in a large saucepan over medium heat until the margarine is melted.
- Add the onion, garlic, dried thyme, dried rosemary, and a pinch of salt and pepper. Cook for 3-4 minutes until the onion is soft and golden.
- Add the flour and stir constantly for 1 minute until a paste forms.
- Gradually add the a2 Milk® Full Cream and vegetable stock, whisking continuously to avoid lumps. Bring to a simmer, stirring frequently, until the sauce thickens, about 5 minutes.
- Remove from heat. Stir in all the mozzarella and 1/2 cup Pecorino Romano until melted and smooth.
- Assemble: Spread 1/2 cup of the creamy sauce in the base of a 23cm x 33cm baking dish. Layer 3-4 lasagne sheets on top.
- Spread 1/4 cup pesto over the sheets, followed by a generous layer of sauce and a handful of spinach (about 1 cup).
- Repeat layers (lasagne sheets, pesto, sauce, spinach) 2 more times, finishing with a final layer of lasagne sheets.
- Spread the remaining sauce over the top. Sprinkle with the remaining 1/2 cup Pecorino Romano.
- Cover tightly with foil. Bake for 30 minutes.
- Remove foil and bake for a further 15 minutes until golden and bubbling.
- Rest for 10 minutes before slicing and serving.
