Lasagne with Pesto and Potatoes by Valentina Harris Recipes

Cooking Time: 45 mins - 1 hr
Serves: 4   

Ingredients

12 sheets fresh lasagne
3 medium potatoes, peeled
55g (2oz) unsalted butter
55g (2oz) plain white flour
4 tablespoons Classic Basil Pesto
500mls milk
Salt and freshly milled black pepper
100g freshly grated Parmesan

Instructions

Pre heat the oven to 190°C ( gas mark 5 or 375°F)

Blanch the lasagne according to instructions to soften them, then lay them out ready to use. Don’t let them overlap or they will stick together.

Boil the potatoes until soft, drain and then slice them thinly. Melt the butter in a saucepan until foaming, add the flour and stir together vigorously until a smooth paste is formed. Add the milk and stir together thoroughly. Simmer gently, stirring frequently until thickened and you can no longer taste the flavour of flour in this sauce.

Stir in half the Pesto and season. Add about half the Parmesan and stir again. Spread a layer of this sauce across the bottom of an ovenproof dish. Cover with a layer of potatoes, then add another layer of sauce, then dot with the remaining pesto. Cover with sheets of lasagne and another layer of sauce, and more pesto.

Sprinkle with Parmesan and repeat, finishing off with a final layer of sauce. Sprinkle the remaining Parmesan on top and place in the oven to bake for about 20 to 30 minutes or until bubbling hot and golden. Serve at once.