Family friendly Main Italian

Smoked mozzarella and pesto lasagne

Name: Smoked mozzarella and pesto lasagne
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Cuisine: /italian
Ingredients: 80g unsalted butter; 1/2 cup (75g) plain flour; 3 1/4 cups (810ml) milk; Pinch of nutmeg; 300g fresh lasagne sheets; 190g jar basil pesto; 400g smoked mozzarella, grated; 1 1/4 cups (100g) grated parmesan or vegetarian hard cheese; 2/3 cup (100g) pine nuts, toasted; Basil leaves and green salad, to serve

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10m

1h 05m

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For a new take on lasagne, try this pesto version topped with smoky mozzarella.

80g unsalted butter
1/2 cup (75g) plain flour
3 1/4 cups (810ml) milk
Pinch of nutmeg
300g fresh lasagne sheets
190g jar basil pesto
400g smoked mozzarella, grated
1 1/4 cups (100g) grated parmesan or vegetarian hard cheese
2/3 cup (100g) pine nuts, toasted
Basil leaves and green salad, to serve

Method

1.

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.
2.

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.
3.

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.