Serves 4
Ingredients...
- 2 cans crushed tomatoes
- 100g unsalted butter
- 100g (2/3 cup) plain flour
- 1 litre (4 cups) milk
- pinch ground nutmeg
- 1/2 cup good quality pesto
- 300g fresh lasagne sheets
- 300g fresh buffalo mozzarella/bocconcini
- 200g grated parmesan
- 8 cherry tomatoes
- Salt and pepper
How to...
- Preheat the oven to 180'C
- Pour yourself a glass of wine
- Lightly grease a 5cm deep, 20x30cm baking dish
- Drain the crushed tomatoes well using a sieve, reserving the juice in a saucepan
- Add butter, flour and milk to the pan and whisk over a low heat for 5 mins, or until sauce thickens up
- Cook it for another 2 mins, season with salt, pepper and nutmeg
- Pour 1/4 of the sauce into the baking dish
- Stir in 1 tbsp pesto
- Cover with a layer of lasagne
- Add another 1/4 of the sauce
- Another tbsp pesto
- Cover with half the mozzarella
- Half of the drained tomatoes
- 1/3 of the parmesan
- Another layer of lasagne
- Add another 1/4 of sauce
- Another tbsp pesto
- Cover with half the mozzarella
- Half of the drained tomatoes
- 1/3 of the parmesan
- Another layer of lasagne!
- Cover with the last bit of sauce and then with the last of the parmesan
- Dot the top with cherry tomatoes
- Bake for 30-45mins or until cooked through and golden on top
- Rest it for 5 mins before slicing it into 4 pieces
