Vegetarian Lasagne

My youngest sister Salome was here in Sydney recently. She's a vegetarian and a little fussy with what vege's she likes so I made this and she loved it.

It was nice and easy to make, not as treacherous as some vege lasagne's I've done in the past that my boy desperately wants me to make him soon, so you may see it here soon, as I do like to please in the kitchen.

3 x 400g cans chopped tomatoes
100g unsalted butter
100g (2/3 cup) plain flour
1 litre (4 cups) full-fat milk
Good pinch of ground nutmeg
1/2 cup good-quality pesto
1 egg, lightly beaten
2 large handfuls frozen (defrosted) or baby spinach
300g fresh lasagne sheets
300g grated mozzarella
100g grated parmesan
Optional: 8 vine-ripened cherry tomatoes

Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.

Drain the tinned tomatoes, reserving juice.

Mix the drained tomatoes and the spinach together with the egg and set aside.

Place the tomato 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, nutmeg and pesto.

Place a quarter of the sauce in the prepared dish and cover with a sheet of lasagne.

Add a little more sauce half the mozzarella, half the drained tomatoes & spinach and a lasagne sheet.

Repeat this layer.

Cover with remaining sauce and sprinkle with parmesan. (Optional - Dot vine-ripened cherry tomatoes on top).

Bake for about 35 - 45 minutes or until cooked through and golden on top.

Allow to sit for 5 minutes before slicing. Serve with salad.

S