Easy pesto lasagne

Easy pesto lasagne

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(35 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. While cow…

  • 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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stompingsun
2nd Apr, 2014
5.05
I was pleasantly surprised with how easy and how good this was ! Used have a tub of ricotta cheese as I bought a small tub of mascarpone by mistake. Super recommend
Denise0086
14th Mar, 2014
5.05
Superb! Tasty, easy, attractive and unusual. I used dried lasagne and needed to add about 10 mins to the cooking time before it was soft. The fresh herbs gave an Great unusual taste and the topping was excellent. Thanks for sharing.
Frantic Flapjack
6th Mar, 2014
I've made this twice now. Really lovely recipe and found it tasted better if made the day before and reheated. The ingredients go really well together. Don't be shy with the mint. It adds a lovely fresh flavour.
jensven
2nd Mar, 2014
5.05
Really delicious veggie lasagne. Was a bit unsure about the peas and mint but it really worked. Quite a treat with all that cheese. Didn't stop us eating it all though!
datsie
17th Feb, 2014
This is YUMMY! Even my carnivore husband thought it was delicious. I prefer it to normal lasagne.
juliakm15
17th Feb, 2014
Such a delicious dinner! Will make again and again. Thank you for sharing :)

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