Green Lasagne | Easy | Tasty | Simple | Recipe

It is perfect for either lunch or dinner and the kids are guaranteed to clean their plate.

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Ingredients
For the pasta:
150g spinach
2 eggs
1 egg yolk
1 tsp salt
300g 00 flour
For the pesto:
100g basil
80g pine nuts, toasted, + 20 grams to top
50g Parmesan, roughly chopped
1 clove garlic, roughly chopped
3 tbsp extra olive oil
1/2 tsp salt
For the filling:
30g butter
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 leek, white park only, finely chopped
3 courgettes, grated
1/2 tsp salt
1 tsp freshly ground black pepper
600g spinach
125g mozzarella, torn
For the béchamel:
80g butter
80g plain flour
1L milk
50g Parmesan, finely grated
Good grate of fresh nutmeg
To assemble:
12 fresh spinach lasagne sheets, blanched for 3 minutes in salted water
25g Parmesan
Steps
1. Prepare the pasta: Place the spinach in a large saucepan over medium heat. Add 100 ml of water and cover until the spinach is tender. Stir well, then remove from heat and drain. Place the spinach on a clean kitchen towel and use it to squeeze out as much water as possible. Let cool for a few minutes then grind to a paste in a food processor. Add the eggs (make sure the spinach isn't hot or it will get crushed!) and salt, make a paste, then add the flour and mix until combined. Pour the dough onto a clean surface and knead for 5 minutes until you get a smooth dough. Wrap dough tightly in cling film and refrigerate for 30 minutes.
2. Preparing the pesto: Place the basil, toasted pine nuts, Parmesan cheese, garlic, olive oil, and salt in the small bowl of a food processor and blend until smooth. Transfer to a bowl or jar and cover in the refrigerator until you're ready to assemble the lasagna.
3. Prepare the vegetable stuffing: Melt butter in a large saucepan, then add the onions, celery, and leeks and cook for 5 minutes until they start to soften. Add the zucchini, black pepper, and salt and cook until the zucchini is tender and the water has evaporated. Add the spinach to the pan, in batches if needed, until all are wilted. Stir and remove from heat. Let cool.
4. Pasta roll: Divide the pasta into 4 pieces. Working with one at a time, while the rest is covered with cling film or a damp (not wet) kitchen towel, roll the noodles through the rolling pin to the widest place. Fold it in half and repeat it six times. This ensures smooth and silky pasta. After six reps, lower the machine to one level and roll the pasta. Continue reducing the pasta setting after each roll until the pasta is 1 ml thick. Next, lightly sprinkle with semolina and leave on a smooth surface or hang on a pasta rack while repeating to create enough pasta sheets to stack four full layers of lasagna in your baking dish. Freeze the leftover dough for next time.
5. Preparing Béchamel: Melt butter in a large saucepan, then add flour and cook for 2 minutes. Turn off the heat while whisking the milk gradually until smooth. Return to heat and cook, stirring with a whisk until sauce thickens. Add parmesan and a large grated nutmeg and stir until cheese is melted. Then remove it from the heat.
6. Assembling lasagne: Preheat oven to 200C / 180C fan. Mix vegetables and pesto. Stir in small pieces of mozzarella.
7. Wipe the inside of the dish with olive oil. Place 1/4 of the pesto mixture on a plate and spread evenly. Pour over a fifth of the béchamel and spread out, then cover the lasagna sheets on top of each other, cutting to size if needed. Repeat with the vegetables, béchamel, and lasagna sheets, finishing with a lasagne layer and the last quarter of béchamel. Spread over the top, then sprinkle with the remaining mozzarella and pine nuts, and grate the remaining Parmesan. Bake for 35 minutes or until the top is nicely colored and the sauce is bubbly. Flip halfway so that the crust is evenly colored. Let stand 45 minutes before serving warm rather than hot.

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