Pesto Lasagne from 'The Wine and Food of Ely Through the Seasons'

Homemade pasta is easier to make than you might think, as shown by this appealing vegetarian main course from Erik and Michelle Robson’s impressive and practical recently published cookbook ‘The Wine and Food of Ely Through the Seasons’ (full colour hardback, €29 from Ely restaurants and selected wine merchants).

Ely restaurants are renowned for serving organic beef, pork and lamb from the family farm in the Burren, County Clare and for their exceptional wine list (over 100 wines by the glass), as well as food that - despite the scale - is all home cooked.

This recipe for Pesto Lasagne demonstrates their down-to-earth attitude and attention to detail – and, like all the 70+ recipes in the book, two wine suggestions are offered to accompany the dish.

Although lengthy, this recipe is straightforward and would be relaxing to prepare when you are not rushed (and, whilst they wouldn’t do this at Ely, commercial pesto and/or lasagne sheets could be used instead when you’re busy).

The pesto mix can be prepared in advance, but the lasagne sheets should be cooked just before you are about to assemble the lasagne. If you don’t have a pasta machine, roll the pasta out into square sheets with a rolling pin on a floured surface.

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