Pesto lasagne is packed with spinach and peas along with creamy pesto and mascarpone sauce. This is a super easy recipe for which you need 10 minutes to preparebit and other 45 minutes for cooking. Pesto lasagne is a freezable dish and it can be considered vegeterian. But what to serve with lasagne? Bread. Warm garlic bread is a favorite accompaniment to Italian-style meals like a lasagna dinner. Spread slices of a long, slender loaf of crusty whole-grain bread with garlic butter. Reassemble the loaf, wrap it in aluminum foil and pop it in the hot oven about 20 minutes before serving time.
190g jar pesto
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)
Start the preparation of this delicious lasagne by heating 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.
Secondly, 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.
Afterwards bake the lasagne for 35-40 mins until golden brown on top and bubbling around the edges.
Finally scatter over the reserved basil leaves and serve with a green salad, if you like.