Easy pasta recipe for 4 - 6 people, takes only 55 mins; recipe has olive oil, sausage, broccoli, cherry tomato, frozen pea, mascarpone, pesto, basil, lasagne, milk, mozzarella, parmesan and pine nuts.
Pea, pesto & sausage lasagne
Course: Easy pasta
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Parmesan: 3 tbsp grated parmesan
- Cherry Tomato: 250g (small punnet) cherry tomatoes, halved
- Olive Oil: 4 tbsp olive oil
- Milk: 50ml milk
- Basil: large bunch basil, chopped
- Pesto: 150g tub fresh pesto
- Frozen Pea: 200g frozen peas
- Mozzarella: 100g grated mozzarella
- Broccoli: small head of broccoli (about 400g), cut into small florets
- Sausage: 6 good-quality sausages, meat squeezed from the skins and rolled into cherry-tomato-sized balls
- Mascarpone: 400g mascarpone
- Lasagne: 12 lasagne sheets
- Pine Nuts: 20g pine nuts
Directions
- 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.
- 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.
- 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.
- 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.
