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Recipe: Veal lasagne with parsley pesto


serves 2 | cooks in 35 minutes

1. Slice the veal into very thin, even pieces, add salt and pepper and rub in the mustard. Then heat the oil and fry the meat briefly. Cut a small cross into the tops of the tomatoes and fry along with the meat.

2. Add the washed spinach to some melted butter in a pan, leave to wilt and flavour with garlic, salt, nutmeg and cream.

3. Slice the cooked lasagne sheets into pieces of a similar size to the veal. Serve the spinach onto pre-heated plates then add a lasagne sheet on top followed by some parsley pesto and a piece of meat. Repeat until all of the ingredients have been used. Then top with the pesto. Garnish with tomatoes and parsley.

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