Vegetarian Pesto Lasagne

Easy pesto lasagne




Ingredients

  • 190g jar pesto
  • 500g tub mascarpone
  • 200g bag spinach , roughly chopped
  • 250g frozen pea
  • 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



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.
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