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Pesto and Courgette Lasagne

14th, Oct 2019

A wholesome dish. Pesto’s ingredients contain multiple health benefits and are naturally high in Vitamins K, E and A. This vegetarian option is delicious and can provide some antioxidants.



2 x 30g packs of basil leaves
3 cloves of garlic
20g pine nuts
50g parmesan (grated)
100ml olive oil salt and pepper to taste


60g butter
60g plain flour
750ml milk
250g mature cheddar
30g dijon mustard


3 onions (thinly sliced)
2 green peppers (thinly sliced)
3 courgettes (thinly sliced)
0ml cooking oil TO FINISH
10 approx. lasagne sheets
50g parmesan (grated)



• Put all the ingredients except the salt and pepper into a food processor and blitz to combine. Season with salt and pepper.


• Heat milk in a medium sized saucepan, don’t boil.
• Melt butter in a small saucepan and stir in the flour.
• Add flour mix to the warm milk and whisk over a low heat. Once it is all combined stir for 5 mins until it thickens making sure it doesn’t stick to the bottom of the pot. Remove from the heat.
• Stir in the cheddar, dijon and set aside 1/3 of the cheese sauce for the top of the lasagne.
• Combine the pesto and 2/3 of the sauce together and set aside.


• Soften the peppers, courgette and onion in a frying pan on a low heat for 10-15 mins.
• Mix together the pesto sauce and courgette.
• In an oven proof dish alternate the filling and pasta sheets finishing with a layer of pasta.
• Top with the reserved cheese sauce and sprinkle with the parmesan.
• Place into a preheated oven for 45 mins.
• Serve with crusty bread and a dressed salad.

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