Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

6-8
300 g
2
190 g
100 g Lasagna sheets (whole wheat)
Kale
Leeks
Artichoke (canned)
Walnuts 500 ml
2 TBL sp
1 tea sp
50 g
50 g
2 cloves (Plant-based) milk
Flour
Nutmeg
Butter or margarine
Parmesan
Garlic

Make it a dinner party 🎉

Use blue cheese instead of parmesan if you like it

Prep

5 min

1. Mince garlic
2. Cut artichokes into wedges
3. Cut leek into rings
4. Remove stems & chop kale finely
5. Chop walnuts
6. Grate parmesan
7. Preheat oven to 180°C

Cook

30 min

Sauté leeks, kale and garlic

medium heat ~8 min

In the meantime, melt butter

low heat ~2 min

Add flour

stir to start making a roux ~1 min

Slowly add the milk and nutmeg

keep stirring while you add it, as it starts to boil it will thicken ~2 min

Add half of the cheese

stir until it thickens further, season with salt and pepper to taste ~2 min

Assemble the lasagna in an oven form

Layer a little sauce, lasagna sheets, a layer of sauce, vegetables, walnuts and artichoke. On top more lasagna sheets, sauce, vegetables, etc. top the final layer with the rest of the cheese ~5 min

Bake in the preheated oven

~30 min at 180°C