Categories: September

Ingredients

• 2 x 400g cans cherry tomatoes or chopped tomatoes
• 100g unsalted butter
• 100g plain flour
• 800ml semi-skimmed milk
• 3 tbsp good-quality fresh pesto
• 300g fresh lasagne sheets
• 300g Taleggio cheese or mozzarella, thinly sliced
• 125g Parmesan, roughly grated
• 8 vine-ripened cherry tomatoes

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease a 30 × 20 × 5cm deep baking dish.

2. Drain the juice from the tomato cans into a medium pan (set tomatoes aside). Add butter, flour and milk to the juice and put on a medium heat. Slowly bring to the boil, whisking, then simmer for 5 minutes, whisking, until thickened and smooth. Remove from heat and season.

3. Pour a quarter of the sauce into the baking dish. Swirl through 1 tablespoon of the pesto and top with some overlapping lasagne sheets.

4. Add more sauce and swirl in 1 tablespoon of pesto. Cover with half the Taleggio or mozzarella, half the tomatoes, a third of the Parmesan and more lasagne sheets. Repeat this layer.

5. Pour over the rest of the sauce and sprinkle with the remaining Parmesan. Dot cherry tomatoes on top and cook for 35 minutes, until golden and bubbling. Stand for 5 minutes before slicing. Serve with salad.

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