Pesto Spinach Lasagna
Pesto Spinach Lasagna

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pesto spinach lasagna. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese. Kicking Monday off with my White Pesto Spinach Lasagna. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms.

Pesto Spinach Lasagna is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Pesto Spinach Lasagna is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have pesto spinach lasagna using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pesto Spinach Lasagna:
  1. Take Tomato Sauce
  2. Prepare 4 large tomatoes
  3. Take 1 large onion
  4. Take 2 clove garlic
  5. Get 1 ½ red chilli
  6. Make ready 1 salt
  7. Take 1 black pepper
  8. Get 1 tsp dried oregano or basil
  9. Prepare 1 oil
  10. Prepare Spinach
  11. Get 400 grams frozen spinach leaves
  12. Get 1 ½ dl water
  13. Take 1 salt
  14. Get 1 black pepper
  15. Take Lasagna
  16. Get 100 grams green pesto
  17. Make ready 1 grated mozzarella for finishing

For sauce: Melt butter in heavy large saucepan over medium heat. Add milk and wine and whisk until smooth. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

Instructions to make Pesto Spinach Lasagna:
  1. Preheat the oven to 175C.
  2. Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside.
  3. Make the tomato sauce.
  • Chop the tomatoes into small cubes, and finely chop the cleaned chilli. Crush garlic cloves finely. Cut onion into small cubes.
  • Heat a frying pan on high heat, add oil and the onion, garlic and chilli. Turn for few minutes, until onions start glisten.
  • Add tomatoes, and keep on high heat. Keep on eye to keep from burning. Let simmer until the sauce thickens and some of the tomatoes can be crushed into paste. Season and check the taste. Move aside.
  1. Start assembling the lasagna in a deep oven pan. First layer must be tomato sauce, then spinach, then lasagna sheets. Repeat these steps, spread pesto on the spinach, and press sheets on top of it. Finish with a layer of tomato sauce and grated mozzarella.
  2. Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service.

White Pesto Spinach Lasagna. - Half Baked Harvest. Kicking Monday off with my White Pesto Spinach Lasagna. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This dinner is always a favorite with our Christmas crew. It's a great meal for entertaining, just make ahead, and bake up before.

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