Recipes
Tri Color Lasagna Recipe
Servings |
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Ingredients
- 250 g Tesco fresh free range egg lasagne sheets
- 2 Red peppers de-seeded, diced
- 2 red onions coarsely diced
- 1 courgette trimmed and cut into chunky slices
- 200 g mushrooms quartered
- 300 g spinach cooked
- 150 g green basil pesto
- 125 g mozzarella ball drained and sliced
- 50 g parmigiano reggiano grated
- 500 g passata/sieved tomatoes
- 6 tbsp olive oil
- Salt
- pepper
- 40 g butter
- 40 g plain flour
- 375 ml Milk
Ingredients
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Instructions
- Pre-heat oven to 200°C.
- Place the peppers, onions, mushrooms and courgette into a large baking tray, coating with oil and seasoning. Roast for 25 minutes.
- Mix the passata in a bowl with 2/3 of pesto.
- Make the white sauce by melting the butter in a saucepan with flour, and cooking for 2 minutes. Gradually add and boil while stirring continuously. Lower heat and allow sauce to thicken before removing from flame.
- Take a large oven dish and layer with the lasagna sheets. Add a layer of vegetables and pesto mixture. Add another layer of lasagna and then white sauce with cooked spinach placed on top.
- Repeat the same process for multiple layers and then add remaining pesto, topped with cheese, and Parmigiano Reggiano.
- Bake for 20 minutes and serve.