Easy lasagne
(from Elyce123’s recipe box)
Source: delicious. September 2004
Prep time: 10 minutes
Cook time: 40 minutes
Serves 6 people
Categories: September
Ingredients
- 2 x 400g cans cherry tomatoes or chopped tomatoes
- 100g unsalted butter
- 100g plain flour
- 800ml semi-skimmed milk
- 3 tbsp good-quality fresh pesto
- 300g fresh lasagne sheets
- 300g Taleggio cheese or mozzarella, thinly sliced
- 125g Parmesan, roughly grated
- 8 vine-ripened cherry tomatoes
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease a 30 × 20 × 5cm deep baking dish.
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Drain the juice from the tomato cans into a medium pan (set tomatoes aside). Add butter, flour and milk to the juice and put on a medium heat. Slowly bring to the boil, whisking, then simmer for 5 minutes, whisking, until thickened and smooth. Remove from heat and season.
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Pour a quarter of the sauce into the baking dish. Swirl through 1 tablespoon of the pesto and top with some overlapping lasagne sheets.
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Add more sauce and swirl in 1 tablespoon of pesto. Cover with half the Taleggio or mozzarella, half the tomatoes, a third of the Parmesan and more lasagne sheets. Repeat this layer.
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Pour over the rest of the sauce and sprinkle with the remaining Parmesan. Dot cherry tomatoes on top and cook for 35 minutes, until golden and bubbling. Stand for 5 minutes before slicing. Serve with salad.