Easy pesto lasagne

Easy pesto lasagne

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(56 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4 - 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (6)

  • kcal787
  • fat62g
  • saturates30g
  • carbs27g
  • sugars7g
  • fibre6g
  • protein21g
  • salt1.5g
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Ingredients

  • 190g jar pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 500g tub mascarpone
  • 200g bag spinach, roughly chopped
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g frozen pea
  • small pack basil, leaves chopped, and a few leaves reserved to finish
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • small pack mint, leaves chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 12 fresh lasagne sheets
  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 85g parmesan, grated (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nuts
  • green salad, to serve (optional)

Method

  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.

  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.

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Comments, questions and tips

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Jessie Cooke
3rd Apr, 2020
5.05
This is a quick and easy recipe with outstanding results. I will definitely be making this again. It's a delicious vegetarian alternative to traditional lasagne, but tastes every bit as yummy (or better honestly). I altered the recipe slightly. I made the dish gluten-free with gf lasagne sheets and used a homemade white sauce (with gf plain flour) for the top. Worked really well!
gabycooks
10th Feb, 2020
5.05
This is such a delicious twist on lasagne. It's quick and simple to put together as well. We didn't bother with the pine nuts on the top as they're expensive and we didn't feel that we missed them. I microwaved a portion the next day for lunch at work and found it reheated well.
ukfreaney
22nd Apr, 2019
5.05
Have cooked this lots now and everyone asks for the recipe. So easy and very tasty.
g-oat
5th Sep, 2016
this is so delicious... lots of cheese so quite naughty but 100% worth it. easy yet impressive supper
NotDanDan
24th Apr, 2016
5.05
Amazing recipe but absolutely damaging in terms of fat content! Tried making it with Ricotta once instead of Macarpone but it wasn't the same.
rachel_r
11th Feb, 2016
This sounds very nice, unfortunately I haven't yet found a jar of vegetarian pesto... Might have to try making my own!
deb1702
12th Feb, 2016
Large Tescos store sell a vegetarian pesto. It's nice too!
atkinsd
22nd Feb, 2015
Lovely recipe. Made as individual portions - froze really well.
jenn-griff
10th Jan, 2015
5.05
we found the spinach mixture too runny so we add 200g of sliced mushrooms (dry fry separately and then tip in. This addition solved the problem and means there's 2 portions of veg per serving.
robso.car
19th Aug, 2014
5.05
Delicious!!!

Pages

Fay Barton's picture
Fay Barton
24th Feb, 2020
Is it possible to freeze this recipe after cooking?
Barney Good Food's picture
Barney Good Food
25th Feb, 2020
We haven't tried it ourselves but don't see any reason why not though it might dry out a little. Defrost completely then reheat gently but fully before eating and never refreeze after that.
izzykerr
8th Jul, 2019
Can you prep this ahead of time? I'd like to put everything together the day before so I can put it straight in the oven when I get in from work the next day but I'm worried the fresh pasta & pesto won't be as nice?
goodfoodteam's picture
goodfoodteam
11th Jul, 2019
Thanks for your question. Preparing this the day before will be fine. Enjoy!
b_w345
14th Mar, 2017
5.05
Add soya beans for some protein and extra yuminess! Frozen ones cook in the same time as the peas, we subbed 100g of the peas out for soya beans.
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