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Easy pesto lasagne

Easy pesto lasagne

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A star rating of 4.8 out of 5.74 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal787
fat62g
saturates30g
carbs27g
sugars7g
fibre6g
protein21g
salt1.5g
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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)

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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.8 out of 5.74 ratings
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