Name: Easy pesto lasagne
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 190g jar pesto; 500g tub mascarpone; 200g bag spinach roughly chopped; 250g frozen pea; small pack basil leaves chopped, and a few leaves reserved to finish; small pack mint leaves chopped; 12 fresh lasagne sheets; splash of milk; 85g parmesan grated (or vegetarian alternative); 50g pine nuts; green salad to serve (optional)

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Easy pesto lasagne

Easy pesto lasagne

Good Food team

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.7 out of 5.97 ratingsRate

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This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

190g jar pesto
500g tub mascarpone
200g bag spinach

roughly chopped
250g frozen pea
small pack basil

leaves chopped, and a few leaves reserved to finish
small pack mint

leaves chopped
12 fresh lasagne

sheets
splash of milk
85g parmesan

grated (or vegetarian alternative)
50g pine nuts
green salad

to serve (optional)

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Nutrition: per serving (6)

kcal787
fat62g
saturates30g
carbs27g
sugars7g
fibre6g
protein21g
salt1.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.
step 2

Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.

Recipe from Good Food magazine, February 2014

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A star rating of 4.7 out of 5.97 ratings

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