Pesto Lasagne
Pesto Lasagne Recipe. Also Pesto Lasagna.
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Servings:
Calories: 844kcal
Equipment
- 8" by 8" (20cm x 20cm) dish or thereabouts, slight variations are fine
Ingredients
- about 10 sheets lasagne depends on the layers and dimensions of your dish
- 250 ml pesto sauce
- 700-800 ml bechamel sauce
- 2 handfuls wild mushrooms (I mix dried and fresh)
- 1 handful pine nuts
- 150 g grated mozzarella
- 100 g grated parmesan
- 1 Tbsp olive oil
Instructions
- Heat oven to 180°C (fan 160°C).
- Soak dried mushrooms for 20 mins in hot water, drain & rinse.
- Cook lasagne sheets as per packet instructions.
- Heat 1 tbsp olive oil in a frying pan on high heat, add mushrooms when hot & sauté quickly to cook, stirring frequently. You don't really need any seasoning here as the pesto packs a punch.
- Layering: if you want, brush the bottom of your dish with some olive oil but I never have a problem with the pasta sticking. Start with a layer of lasagne, overlapping slightly.
- Top with half the pesto sauce, scatter half the mushroom mix and pine nuts.
- Another layer of lasagne sheets, followed by half the bechamel, mozzarella and parmesan.
- Repeat this, finishing with the cheese layer.
- Bake in the oven for about 40 - 50 minutes till golden brown and bubbly. Let it rest for 5 minutes before serving.
Notes
Quite often I turn the bechamel into a cheese sauce by adding half the mozzarella to it and stirring till all the cheese is melted. The rest of the mozzarella I scatter as usual.
Nutrition
Calories: 844kcal | Carbohydrates: 43g | Protein: 23g | Fat: 65g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 167mg | Sodium: 844mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2335IU | Vitamin C: 1mg | Calcium: 469mg | Iron: 1mg
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