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Easy pesto lasagne

This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 787
  • Carbohydrates 27
  • Saturated Fat 30
  • Sugar 7
  • Protein 21
  • Fat 62
  • Fibre 6
  • Salt 1.5

Nutrition per serving

  • Calories 787
  • Carbohydrates 27
  • Saturated Fat 30
  • Sugar 7
  • Protein 21
  • Fat 62
  • Fibre 6
  • Salt 1.5

Ingredients

  • 190g jar pesto
  • 500g tub mascarpone
  • 200g bag spinach, roughly chopped
  • 250g frozen peas
  • small pack basil, leaves chopped, and a few leaves reserved to finish
  • small pack mint, leaves chopped
  • 12 fresh lasagne sheets
  • splash of milk
  • 85g Parmesan, grated (or vegetarian alternative)
  • 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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