Easy vegetarian lasagne

Cook this vegetarian lasagne in just over 40 minutes.

Recipe «Easy vegetarian lasagne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 42 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 400g cans cherry tomatoes* or crushed tomatoes, 100g unsalted butter, 100g plain flour, 1L 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.

Ingredients:

• 2 x 400g cans cherry tomatoes* or crushed tomatoes 
• 100g unsalted butter 
• 100g plain flour 
• 1L 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 

Instructions

1. Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
2. 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.
3. Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.
4. 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.