Name: Easy cream cheese and pesto lasagne
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 90 ml butter; 90 ml flour cake; 750 ml milk; 5 ml dried mixed herbs; salt and freshly ground black pepper; 250 g cream cheese; 180 g baby spinach shredded; 45 ml pesto basil; 2 eggs whisked; 250 g green or plain lasagne sheets, soaked in boiling water until pliable; 125 ml parmesan cheese shavings

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Ingredients (11)

90 ml	butter
90 ml	flour — cake
750 ml	milk
5 ml	dried mixed herbs
	salt and freshly ground black pepper

FILLING

250 g	cream cheese
180 g	baby spinach — shredded
45 ml	pesto — basil
2	eggs — whisked

TO ASSEMBLE

250 g	green or plain lasagne sheets, soaked in boiling water until pliable
125 ml	parmesan cheese — shavings

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Method:

The pesto gives this budget-friendly dish a deliciously fresh taste.

Preheat the oven to 200 °C.

1. WHITE SAUCE Melt the butter and stir in the flour. Gradually add the milk, stirring continuously until thickened. Season with herbs, salt and pepper and simmer for a few seconds. Set aside.

2. FILLING Mix the ingredients and season with salt and pepper.

3. TO ASSEMBLE Dollop a few spoonfuls of white sauce in the bottom of an ovenproof dish. Add a layer of lasagne sheets, followed by half the filling and more white sauce. Repeat the layers, ending with pasta and white sauce.

4. Sprinkle the Parmesan shavings on top and bake for 20-25 minutes or until done and set.

5. Serve with a green salad.