That is my completely meat free Pesto Rosso Lasagne. It’s wealthy and attractive and simpler to make than a daily lasagne….crammed with purple pesto, mozzarella, tomatoes and spinach it makes for an awesome Meat Free Monday dinner!
500g Italian herb Passata
1 ball mozzarella
6 medium sized tomatoes (just a few extra if they’re small)
190g jar of Pink pesto (pesto rosso)
10 dried lasagne sheets
three medium handfuls of child spinach
50g cheddar cheese
Salt & pepper to style
Drizzle of olive oil
Warmth the oven to 200C
Place the lasagne sheets in a bowl and drizzle in olive oil to stop them from sticking collectively. Pour over boiling water and go away to face for five minutes till tender.
Pour the passata into a big mixing bowl. Add the jar of pesto. Fill the empty jar of pesto up with chilly water by roughly a 3rd, put the lid again on and shake. This can combine the remaining pesto within the jar with the water. Pour the water within the mixing bowl. Season and stir.
Slice the tomatoes and put aside. Minimize the mozzarella ball in half then slice every half into roughly eight items.
Lay 2 lasagne sheets (it’s possible you’ll have to tear some off a 3rd sheet) on the backside of an oven proof baking dish in order that it’s coated. Lay a 3rd of the tomato slices evenly on high of the lasagne. Place a 3rd of the mozzarella items between the tomato slices. Roughly tear up a handful of spinach and sprinkle it over the tomatoes and mozzarella. Pour 1 / 4 of the tomato sauce over the spinach and cautious transfer it round in order that it covers the entire layer.
Place one other layer of pasta excessive of the sauce and repeat the tomato, mozzarella, spinach and sauce layers.
Repeat this course of one closing time earlier than topping with one other pasta layer, and skinny layer of sauce. Sprinkle grated cheddar cheese excessive.
Bake within the oven for 40 minutes, till the cheese topping is crispy and effervescent. Serve with shredded, crisp, iceberg lettuce.