For a new take on lasagne, try this pesto version topped with smoky mozzarella.
- Preheat 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.
- Grease 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.
- Cover 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set