One Pot pesto lasagna

One Pot Pesto Lasagna (serves 6)

Ingredients:

- 100g baby spinach (fresh or frozen)

- 120g frozen peas

- 30g basil leaves

- 2 cloves of garlic

- 1tsp lemon juice

- Salt and pepper

- 2-3 large zucchinis

- 1tbsp warm water

- 1 brown onion

- 1 x red capsicum

- 1 can chickpeas

- 400mL vegetable stock

- 200mL milk of choice

- 40g plain flour

- 70g shredded light cheese

- 150g lasagna sheets

- 50g nutritional yeast (optional)

Method:

1. Blanch the baby spinach and peas in boiling water then drain and transfer to a food processor. Add the basil, 1 garlic clove, lemon juice, pinch of salt and a few cracks of pepper as well as the water and blend together until smooth.

2. Chop the zucchini and capsicum into bite sized piece and drain and rinse the chickpeas. Once drained, place the chickpeas aside. Finely chop the onion and garlic. Cook the zucchini and capsicum in a pan sprayed with extra virgin olive oil over medium heat. Remove and set aside.

3. In the same pan, add in the garlic and onion and cook until softened. Add in the stock, milk and plain flour and whick until slightly thickened. Add in the nutritional yeast and half of the cheese and whick to melt. Season with salt and pepper and then add in the zucchini and capsicum then the pesto and stir to combine.

4. Tear the lasgane sheets in half and add to the pan then stir to coast them in the sauce. Contineu cooking over medium heat for 10-15 minutes or until the pasta is cooked. Sprinkle the remaining cheese over the top then cook for another 2-3 minutes until the cheese is melted.