Pea, pesto & sausage lasagne

Pea, pesto & sausage lasagne

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(30 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4 - 6

Switch up your classic family lasagne with pesto, broccoli, mascarpone and chunks of sausage in a dish that's rich in calcium, folate, fibre and vitamin C

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal844
  • fat71g
  • saturates32g
  • carbs33g
  • sugars10g
  • fibre7g
  • protein25g
  • salt1.6g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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1st Nov, 2018
Love this recipe! I didnt put the full amount of pesto in as I was worried it would over power the meal but it was still gorgeous and flavoursome.
Peter O'Hare's picture
Peter O'Hare
5th Aug, 2018
Delicious recipe. I made fresh pesto in a food processor which makes a big difference. I used chipolata sausages, and instead of squeezing the meat out, I poached them for a few minutes to firm them up and cut in to centimetre chunks. The whole family loved it and I will definitely make again
7th Feb, 2018
Love this it’s so absolutely delicious. It has become a favourite with our entire family even fussy kids and we make it all the time.
13th Apr, 2017
I thoroughly enjoyed this recipe. The pesto taste is quite strong but I enjoyed it. I also found it to be quite sweet. Will definitely be making it again.
Julia Rosemary
28th Feb, 2017
I had high expectations from the other comments and was a little disappointed since the pesto really takes over and perhaps I am a little bored of our regular store-bought basil pesto taste. I also found that there weren't nearly enough tomatoes to actually layer with the rest, more like a feeble scattering in the two layers and none left for the top. Perhaps if I had used more tomatoes that would have also balanced the intense pesto-ness. Will definitely try again though!
izzy muffin
6th Feb, 2017
This recipe is absolutely divine! I followed the recipe and the results are great. I would say it serves 4 adults. I wasn't sure about the pine nuts but it is a nice twist
30th Dec, 2016
very nice! only change i made was to use up my leftover christmas stuffing instead of the sausages - cubed it up and then followed the rest of the recipe. Was lovely.
18th Jul, 2016
Used 6 low fat sausages and cut them in discs after taking skin off, used lighter mascarpone but only had 1 tub so used 50g in the sauce and made up difference with philly and some half fat crème fraiche was also slightly short on the broccoli however it was still great. As only 2 of us so moreish ate half and the rest in the freezer. I will make again but use all 8 sausages and add more broccoli
17th Oct, 2016
Could I please ask, I have also put half of the lasagne in the freezer but when I come to defrost it how long should I put it in the oven and at what temperature?
11th May, 2016
Very tasty, summery version of lasagne. The only thing I will change next time I make it will be to break the sausage meat up rather than have sausage balls.


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7th Feb, 2018
Also I don’t bother making sausage balls, just roughly chop up the sausage meat into small pieces. Makes no difference to the taste but saves time!
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