Creamy pesto lasagne

Name: Creamy pesto lasagne
Cook time: 30 min
Yield: 2

with ricotta bechamel and panko crumb

Ready in around 30 mins

RECIPE FACT:

The fictional character Garfield the cat is known for his love of lasagne.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE PESTO AND VEGETABLE FILLING:

Slice the mushrooms into ½ cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the mushrooms and baby spinach then cook for 2-3 mins, stirring often. Add the peas and cannellini beans and Genoese pesto sauce, season with salt and pepper and cook for 30-60 secs.
2. TO PREPARE THE LASAGNE:

Warm the ricotta bechamel for 60 secs in the microwave or place in a pot and heat gently over a low heat until warm. Slice the fresh lasagne sheets in half. Lightly oil a baking dish and add ½ of the pesto vegetable filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet or two. Continue with the remaining vegetables and cover with the lasagne sheets. Spoon over the warmed ricotta bechamel on top and sprinkle with the panko crumb.
3. TO COOK THE LASAGNE:

Place the lasagne into the oven and bake for 15-20 mins or until the top is golden and bubbling. Remove from the oven and allow to rest for a few mins.
4. TO PREPARE THE MIZUNA:

Place the mizuna in a salad bowl. Just before serving, pour over the mint and lemon dressing, season with salt and toss to combine.
TO SERVE:

Using a fish-slice, cut the lasagne into sections and serve on a plate with a handful of dressed mizuna.