- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 good-quality sausages, meat squeezed from the skins and rolled into cherry-tomato-sized balls
- small head of broccoli (about 400g), cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 250g (small punnet) cherry tomatoes, halved
- 200g frozen peas
- 400g mascarpone
- 150g tub fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- large bunch basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 12 lasagne sheets
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g grated mozzarella
- 3 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 20g pine nuts
Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.