- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: 4 - 6
Nutrition facts (per portion)
- Calories: 787
- Fat Content: 62g
- Saturated Fat Content: 30g
- Carbohydrate Content: 27g
- Sugar Content: 7g
- Fiber Content: 6g
- Protein Content: 21g
- Sodium Content: 1.5g
Easy pesto lasagne
Ingredients
- pesto - 190g jar pesto
- mascarpone - 500g tub mascarpone
- spinach - 200g bag spinach, roughly chopped
- frozen-pea - 250g frozen pea
- basil - small pack basil, leaves chopped, and a few leaves reserved to finish
- mint - small pack mint, leaves chopped
- lasagne - 12 fresh lasagne sheets
- milk - splash of milk
- parmesan - 85g parmesan, grated (or vegetarian alternative)
- pine-nuts - 50g pine nuts
- salad - green salad, to serve (optional)
Instructions
- 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.
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.
