Ingredients

The following ingredients have 4 Servings
  • 2 x 400g cans cherry tomatoes (from Italian grocers) or crushed tomatoes
  • 100g unsalted butter
  • 2/3 cup (100g) plain flour
  • 1L (4 cups) full-fat milk
  • Good pinch of ground nutmeg
  • 1/2 cup store-bought pesto
  • 300g fresh lasagne sheets
  • 300g fresh buffalo mozzarella (from delis) or bocconcini, thinly sliced
  • 200g grated parmesan
  • 8 vine-ripened cherry tomatoes

Instruction

  • Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
  • Drain tomatoes, reserving juice. Place juice in a pan with butter, flour and milk. Whisk over low heat for 5 minutes or until sauce thickens. Cook 2 minutes further and season with salt, pepper and nutmeg.
  • Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a lasagne sheet.
  • Add a little more sauce and another tablespoon pesto, then cover with half the mozzarella, half the drained tomatoes, 1/3 of the parmesan and a lasagne sheet. Repeat this layer. Cover with remaining sauce and sprinkle with remaining parmesan. Dot vine-ripened tomatoes on top.
  • Bake for about 35 minutes or until cooked through and golden on top. Rest for 5 minutes before slicing.