Vegetarian Lasagne with Broccoli Pesto

Name: Vegetarian Lasagne with Broccoli Pesto
Prep time: 40 min
Cook time: PT20-30M
Total time: PT20-30M
Yield: 6
Cuisine: European
Ingredients: For the Broccoli pesto:; 60g hard/stale bread; 60g mixed nuts; 160g extra virgin olive oil; 160g water; 400g cooked broccoli; 15g basil; Salt and pepper to taste; For the bechamel sauce:; 40g butter; 40g all-purpose flour; 400-600ml milk; Salt, nutmeg and pepper to taste; Lasagna pasta sheets (I like De Cecco); Grated cheese (parmigiano or grana); 

by Micaela Harrasser March 20, 2023

March 20, 2023

Today I am sharing this alternative, vegetarian lasagna recipe: it’s the perfect green boost for these wintery days! It can also be made vegan (just follow the recipe without adding cheese, use vegan butter and milk and use non-egg pasta sheets).

The broccoli pesto is super tasty and fresh, making this lasagna version lighter and healthier! The best part is that you can make everything ahead of time and save time just by assembling everything and giving it the final blast in the oven! And yes, the Broccoli pesto is also super nice as a sauce itself, or even as a spread!

For the lasagna sheets, I do not mention in the recipe below to pre-cook (boil) them; that is entirely up to you! If you pre-boil them, it will add some time but the final result will be softer when you bite into it. As I mention, you can freeze the lasagna once cooked. Perfect for a big batch!

[ratings]

Vegetarian Lasagne with Broccoli Pesto

Serves: 6 Prep Time: 40 min Cooking Time: 20-30 min 20-30 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Broccoli pesto:

60g hard/stale bread
60g mixed nuts
160g extra virgin olive oil
160g water
400g cooked broccoli
15g basil
Salt and pepper to taste

For the bechamel sauce:

- 40g butter
- 40g all-purpose flour
- 400-600ml milk
- Salt, nutmeg and pepper to taste
Lasagna pasta sheets (I like De Cecco)
Grated cheese (parmigiano or grana)

Instructions

Rinse, chop and boil/steam the broccoli until tender. Take them out, remove the excess water and let them cool.
When broccoli are lukewarm/cold, tear the bread apart into smaller pieces, then pulse a few times in a blender with blades until you have small bitz, but not to a powder.
Add the nuts, and pulse a few times.
Add the broccoli, oil, water, and a pinch of salt and pepper.
Blitz everything gently (pulses) until combined.
If too dry, add some water.
Taste for salt and pepper.
Finally, add the basil leaves and pulse until combined.
You want to be careful here as if you work the basil too much/heat it, it might tun bitter.
Taste again and adjust seasoning. The pesto is ready!
Turn the oven to 180C.
In a small pot, melt the butter then add the flour.
Mix well with a whisk or wooden spoon to combine.
Slowly add the milk and keep mixing to incorporate the milk without making lumps.
Once all the milk is added, add the seasoning: a generous pinch of salt, pepper and nutmeg.
Taste and eventually adjust: you want the bechamel to be very tasty.
Keep stirring on medium-low heat until it starts to become dense, thick.
Make sure to keep stirring to avoid the formation of lumps and to prevent it from sticking to the pot.
Once ready, start assembling the lasagna!
Spread some bechamel sauce at the bottom of your oven dish.
Add the lasagna sheets.
Add some bechamel sauce and some pesto (you want to cover almost everything with a thin layer) and some grated cheese.
Repeat until you reach the top, or until your bechamel is almost finished.
It’ important to finish up the lasagna with a generous topping of pesto + bechamel, make sure to cover all the past sheets otherwise they will get super hard.
Sprinkle generously with cheese.
Place in the middle of the oven and cook until a gorgeous, golden crust is formed, about 20-30 min.
Wait a few minutes before serving, and enjoy!