Veggie pasta bake recipe for 4 - 6 people, takes only 45 mins; recipe has pesto, mascarpone, spinach, frozen pea, basil, mint, lasagne, milk, parmesan, pine nuts and salad.
Easy pesto lasagne
Course: Veggie pasta bake
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Parmesan: 85g parmesan, grated (or vegetarian alternative)
- Milk: splash of milk
- Mint: small pack mint, leaves chopped
- Basil: small pack basil, leaves chopped, and a few leaves reserved to finish
- Pesto: 190g jar pesto
- Frozen Pea: 250g frozen pea
- Salad: green salad, to serve (optional)
- Spinach: 200g bag spinach, roughly chopped
- Mascarpone: 500g tub mascarpone
- Lasagne: 12 fresh lasagne sheets
- Pine Nuts: 50g pine nuts
Directions
- 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.
- 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.
