Anti-gaspi lasagne with carrot-top pesto

Shall we add something else?

Serves 6 :

  • Lasagne sheets
  • Parmesan cheese

For the pesto :

  • 100g Parmesan cheese
  • 1 clove garlic
  • 45g pine nuts
  • olive oil

For the béchamel sauce :

  • 50g butter
  • 50g flour
  • 600ml milk
  • Nutmeg
  • salt/pepper

What's next?

STEP 1

Preheat oven to 200°c.

STEP 2

To prepare the pesto, wash and spin-dry the carrot tops. Peel and chop the garlic. In a food processor, blend the carrot tops, garlic, Parmesan and pine nuts. Add olive oil until smooth.

STEP 3

To prepare the béchamel sauce, melt the butter in a saucepan, add the flour and stir. Pour in the milk a little at a time, until the mixture thickens. Add salt, pepper and nutmeg.

STEP 4

To assemble the lasagne, place a small amount of béchamel sauce in the bottom of a baking dish. Place a layer of lasagne, spread the béchamel, add a little pesto and sprinkle with Parmesan. Continue until you've used up all the ingredients, finishing with a layer of béchamel and parmesan.

STEP 5

Bake for 25 minutes.

Pyrex good idea®: carrot top pesto can also be used as a sauce with pasta or on bruschetta, for example!

IngrédientS

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