Cook this vegetarian lasagne in just over 40 minutes.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set