Lasagna tricolore

What makes a dish sound even more Italian than it is? Exactly... Tricolore! This lasagna needs some preparation, because it has 3 sauces, but trust me, it's worth it.

The tomato layer is sweet, tart and fresh, the pesto layer is salty, garlicy and nutty and the white layer pulls everything together with a creamy finish.

And it's all vegetarian!

Red sauce:

• 1 onion • 3 garlic cloves • 500 gram passata • 1 can skinned tomatoes • fresh or dried basil • 2 tbsp tomato puree • salt and pepper •

Green sauce:

• 100 gram cashew- or pine nuts • 3 garlic cloves • 1 cup grated parmigiano • 250 gram spinach • ½ cup olive oil • salt and pepper •

White sauce:

• 45 gram butter • 200 ml milk • 200 ml vegetable broth • salt and pepper • 40 gram flour •

Extra ingredients:

• dried lasagna sheets • ½ cauliflower • 250 gram spinach • grated cheese • breadcrumbs •

1. Start with the green sauce (this sauce is cold and easy to set aside). This one is easy. You throw everything into the food processor and mix until you have a nice spinach pesto. You can also add fresh basil for extra flavour.

2. Now make the red sauce. Start with chopping you onions and garlic. Saute them and add the tomato puree. Stir well. Finally add the passata, canned tomatoes and herbs. Simmer for 5 minutes and take off the heat. Set aside.

3. Finally you can make the white sauce. This is a simple bechamel sauce. Heat up the butter in a sauce pan. Once melted, add the flour and stir well. Slowly add the milk and broth and stir until it has a custard like consistency. Finish with salt and pepper.

4. While making the sauces, you can blance the finely chopped cauliflower and spinach. The cauliflower goes in the white layer and the spinach in the green.

5. Build up your lasagna and finish with a layer of white sauce, grated cheese, breadcrumbs and some strategically placed splashes of the pesto. Bake as said on the lasagna package.

6. After baking, take the lasagna out of the oven and let it rest for 10 to 15 minutes before cutting.

Enjoy!