I love this vegetarian twist on a classic lasagne, full of spring greens. It’s a bit messy to make, but delicious to eat; the ricotta mixture is much thicker than the béchamel sauce used in a traditional lasagne, so don’t worry that it doesn’t form a perfectly smooth layer – it all evens out in the oven. I use Vannella ricotta and buffalo mozzarella and Mutti passata. Pesto is quick to whizz up (see video below). Barilla lasagne sheets don’t need to be pre-cooked, the moisture from the sauce softens them as they bake, just be sure it says ‘no pre-cook’ (or similar) on the pack. You can assemble the dish and refrigerate it for a few hours or overnight before cooking, and leftovers keep refrigerated for up to 5 days – I think it’s even better reheated so don’t be afraid to double the quantities and make two dishes. Charteris chardonnay from New Zealand is a great match for the cheese in this vegetarian lasagne, it walks the line between a new world chardonnay and a French Chablis.
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