Veggie Pesto & Spinach Lasagna
If you’re looking for a comforting and delicious meal that comes together with minimal fuss, then Veggie Pesto & Spinach Lasagna is the answer. This dish layers fresh spinach and creamy pesto with gooey cheese and rich béchamel sauce, creating a wonderfully satisfying experience for your taste buds. Whether you’re feeding a crowd or just looking to indulge in a hearty meal, this lasagna is sure to impress. Let’s dive into why this lasagna deserves a spot in your weekly rotation.
Reasons to Love Veggie Pesto & Spinach Lasagna
There are countless reasons to adore this Veggie Pesto & Spinach Lasagna. First and foremost, it’s packed with wholesome ingredients that make it both nourishing and satisfying. The vibrant flavors of fresh spinach and aromatic basil pesto combine to create a dish that is bursting with freshness. Additionally, lasagna is always a crowd-pleaser; it’s the perfect dish for gatherings, family meals, or even a cozy night in. Plus, it’s easily customizable, allowing you to incorporate your favorite vegetables or alter the recipe to suit your dietary needs.
The Ingredient Lineup
Creating this delightful Veggie Pesto & Spinach Lasagna requires a handful of simple, yet flavorful ingredients. Here’s what you’ll need:
- 1 large onion, finely chopped
- 600g spinach, coarsely chopped
- 100g butter
- 100g flour
- 1 liter whole milk
- 300g basil pesto
- 100g Parmesan cheese + extra for sprinkling
- 1 packet of lasagna sheets
- Salt, to taste
- Pepper, to taste
- Olive oil, for sautéing
With these ingredients, you’re set to create a lasagna that is both delicious and rich in nutrients!
Tools & Equipment Needed
Before you start crafting your Veggie Pesto & Spinach Lasagna, gather the following tools:
- Large skillet: For sautéing the onions and spinach.
- Whisk: Essential for making the béchamel sauce.
- Oven-safe baking dish: To layer and bake your lasagna.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cutting board and knife: To chop your vegetables.
- Spatula: For layering the ingredients smoothly.
Having the right equipment will make your cooking experience much smoother!
Veggie Pesto & Spinach Lasagna: How It’s Done
Now that we have our ingredients and tools ready, let’s get cooking! Follow these simple steps to assemble your Veggie Pesto & Spinach Lasagna.
Step 1: Sauté the Onions
In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, about 5-7 minutes. This forms the flavorful base for your lasagna.
Step 2: Add the Spinach
Once the onions are ready, add the coarsely chopped spinach to the skillet. Cook until the spinach has wilted down, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Step 3: Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 2 minutes until it is golden. Gradually pour in the whole milk, continuing to whisk until the sauce thickens and is smooth. Season with salt and pepper, and set aside.
Step 4: Assemble the Lasagna
Preheat your oven to 180°C (350°F). In your oven-safe baking dish, start by spreading a layer of béchamel sauce on the bottom. Place a layer of lasagna sheets over the sauce, followed by a layer of the sautéed spinach and onions. Drizzle some basil pesto over the spinach, and sprinkle a layer of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and a generous sprinkle of Parmesan on top.
Step 5: Bake the Lasagna
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Step 6: Let it Rest
Once the lasagna is out of the oven, allow it to rest for about 10 minutes before cutting. This will help the layers set and make serving easier.
Adaptations for Special Diets
If you or your guests have specific dietary needs, here are a few adaptations you can make to this Veggie Pesto & Spinach Lasagna:
- Gluten-free: Use gluten-free lasagna sheets or zucchini slices as a substitute for the pasta.
- Dairy-free: Substitute the whole milk with almond or coconut milk, and use dairy-free cheese alternatives.
- Vegan: Replace the butter with plant-based margarine, use vegan cheese, and omit the Parmesan.
- Extra veggies: Add sliced mushrooms, bell peppers, or zucchini for an even more nutrient-packed dish.
With these substitutions, everyone can enjoy this delicious lasagna!
Recipe Notes & Chef’s Commentary
- Feel free to make this lasagna ahead of time. It can be assembled and refrigerated for up to 24 hours before baking.
- For an added flavor boost, consider incorporating roasted garlic into the béchamel sauce.
- Using homemade ricotta in layers will elevate the creaminess of the dish.
- If you have leftover pesto, it can be a great addition to salads or as a dip for bread.
This dish is versatile, and personal touches can make it uniquely yours!
Meal Prep & Storage Notes
After enjoying your Veggie Pesto & Spinach Lasagna, here’s how to store any leftovers:
Store the lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 180°C (350°F) until heated through. You can also freeze the assembled lasagna before baking for up to 3 months. Just ensure to wrap it tightly in plastic wrap and foil. When you’re ready to enjoy, thaw it overnight in the refrigerator and bake as instructed.
Top Questions & Answers
Can I use whole wheat lasagna sheets?
Absolutely! Whole wheat lasagna sheets can add extra fiber and nutrients to your Veggie Pesto & Spinach Lasagna.
How can I make this lasagna spicier?
For a spicy kick, add some crushed red pepper flakes to the sautéed spinach or mix in some diced jalapeños with the layers.
Can I add meat to this lasagna?
Yes! You can easily incorporate cooked ground beef, chicken, or turkey to the layers if you prefer a meatier version of your Veggie Pesto & Spinach Lasagna.
Is it okay to use store-bought pesto?
Definitely! Store-bought pesto is a convenient option that saves time while still delivering great flavor. Just be sure to choose a high-quality brand for the best results.
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Next Steps
Now that you have the recipe for Veggie Pesto & Spinach Lasagna, gather your ingredients, set your workspace, and let your culinary adventure begin! This dish is sure to please everyone at the table, and it’s a fantastic way to incorporate more vegetables into your meals. Happy cooking, and enjoy every cheesy, flavorful bite!
Veggie Pesto & Spinach Lasagna
Ingredients
Equipment
Method
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, about 5-7 minutes.
- Once the onions are ready, add the coarsely chopped spinach to the skillet. Cook until the spinach has wilted down, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 2 minutes until it is golden. Gradually pour in the whole milk, continuing to whisk until the sauce thickens and is smooth. Season with salt and pepper, and set aside.
- Preheat your oven to 180°C (350°F). In your oven-safe baking dish, start by spreading a layer of béchamel sauce on the bottom. Place a layer of lasagna sheets over the sauce, followed by a layer of the sautéed spinach and onions. Drizzle some basil pesto over the spinach, and sprinkle a layer of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and a generous sprinkle of Parmesan on top.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Once the lasagna is out of the oven, allow it to rest for about 10 minutes before cutting. This will help the layers set and make serving easier.
Notes
- Feel free to make this lasagna ahead of time; it can be assembled and refrigerated for up to 24 hours before baking.
- For an added flavor boost, consider incorporating roasted garlic into the béchamel sauce.
- Using homemade ricotta in layers will elevate the creaminess of the dish.
- If you have leftover pesto, it can be a great addition to salads or as a dip for bread.
