A classic Italian dish with a vegetarian-friendly recipe that’s as delicious as its meat-based version. This veggie lasagna recipe by Chef Giorgos Tsoulis is made with spinach and pesto and it’s incredibly tasty.
Warm a pan over medium heat, add the onion and spinach, and sauté until the liquids have evaporated and set aside.
For the cheese cream:
Place a saucepan over medium heat and add the butter. Once melted, add the flour, stir with a hand whisk, and sauté until the flour is cooked.
Add the milk in batches, stirring constantly with a whisk to avoid lumps and cook until the cream thickens.
Add the spinach, pesto, Parmesan, salt and pepper, and stir until the mixture is uniform, then set aside.
Spread a little of the cheese cream on the bottom of a 25×35 cm (10×14") baking pan, top with 3 lasagna sheets and top with cream. Layer like this until the lasagna and cream are used up.
Sprinkle with Parmesan and bake for 35-40 minutes.
Allow the lasagna to cool, cut and serve.
Notes
Chef’s tip:1. If you prefer, use a different type of pesto such as this delicious coriander & cashew pesto.2. Instead of Parmesan, you can use any smoked cheese or gouda.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
