The ‘Macadamia Pesto’ I have used in this recipe is worth the extra work, but optional of course. Use any whole milk you like. Freeze this in portions for lunches or dinner when u don’t feel like cooking. Reheat in the oven after defrosted.
To view this recipe, click here:
http://janellapurcell.com/recipe/vegetable-lasagne/
The macadamia pesto recipe can be found in my book “Eating for the seasons”.
I like to put stuff in it like Maca’s, basil, garlic, salt, great olive oil and some rocket in also because we had some nearby.
