22nd March 2017

Ricotta, pesto and spinach lasange

A vegetarian lasagne that rivals the Italian classic

This meat-free take on lasagne is nothing short of indulgent and it takes half the time. Impress your housemates, parents, or just treat yourself to this indulgent cheesy bake.

Cooking time: 30 minutes


For the white sauce:

One garlic clove crushed

40g butter

40g plain flour

300ml of milk

Other ingredients:

One packet of lasagne sheets

One bag of fresh spinach

Half a jar of pesto

250g ricotta cheese

50g Parmesan

Sea salt

Black pepper


Preheat the oven to 180 degrees.

Begin my lightly frying the garlic and once finished set to one side. Next, start making your white sauce by melting the butter in a saucepan and then adding the flour. Stir until a smooth paste is formed and cook for around two minutes. Then, add a glug of milk and allow it to boil gently. Stir hard and slowly add the remaining liquid is small stages. Once the sauce has come to a desired consistency, add the garlic and set to one side.

Wilt the spinach either in a pan or steamer until soft.

Now, begin layering your lasagne in a baking dish. As this lasagne is especially saucy, start with a layer of pasta so the bottom holds firm. After laying the first set of pasta sheets, top with ricotta cheese and a generous amount of white sauce. Then, lay another set of pasta sheets and top these with a spreading of pesto and pinches of spinach. Repeat until you reach the top of the dish.

Finish off with parmesan gratings, salt and pepper.

Place the lasagne into the oven and cook for 20-30 minutes or until the pasta is soft and the sauces and bubbling.

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