Ingredients
o
1 onion
c
1 carrot
c
2 celery sticks
g
2 cloves garlic
s
2 springs cavalnero
s
4 sausages
p
2 tbsp pesto with 50ml water
s
handful spinach
F
For the béchamel:
b
1 tbsp butter
p
2 tbsp plain flour
o
200 ml oat milk
B
Bug handful cheese
c
handful crumbled feta
E
Extras: pesto mixed with olive oil, lasagne pasta sheets, extra cheese for topping
Directions
1
Start by sweating off your onion, carrot and celery for around 5 minutes over a medium heat in some oil. Season with salt and pepper.
o
1 onion
c
1 carrot
c
2 celery sticks
2
Add the garlic and cavalenero and fry for another minute before adding the chopped up sausage.
g
2 cloves garlic
s
2 springs cavalnero
s
4 sausages
3
Now stir in your pesto and the splash of water until combined.
p
2 tbsp pesto with 50ml water
4
Now to make the béchamel. Add the butter to a saucepan until melted, then go in with the flour until combined. Keep adding the milk slowly until it forms a thick sauce. If it’s too thick add a splash more milk. Once combined, turn off the heat and add in your cheese until melted.
b
1 tbsp butter
p
2 tbsp plain flour
o
200 ml oat milk
B
Bug handful cheese
5
Get a baking dish, add some lasagne sheets to the base, top with some pesto oil, the sausage mixture then the béchamel. Repeat this until you run out of mixture, leaving some béchamel and pesto oil for the top. Finish with that and more cheese and the add then cover the dish with foil.
E
Extras: pesto mixed with olive oil, lasagne pasta sheets, extra cheese for topping
6
Bake in the oven for 40 mins, then the last 10 mins take the foil off for the top to crisp up. Serve and enjoy!
