Easy Pesto Lasagne Recipe

Introduction

This easy pesto lasagne is a fresh and flavorful twist on a classic favorite, combining creamy mascarpone, vibrant spinach, and fragrant herbs. Perfect for a comforting weeknight dinner, it comes together quickly and bakes to a golden, bubbling delight.

Ingredients

• 190g jar pesto
• 500g tub mascarpone
• 200g bag spinach, roughly chopped
• 250g frozen peas
• Small pack basil, leaves chopped, with 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)

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a pan, combine the pesto, half of the mascarpone, and 250ml water or vegetable stock. Heat gently, stirring until the mixture is smooth and bubbling.
2. Step 2: Add the roughly chopped spinach and frozen peas to the pan. Cook for a few more minutes until the spinach has wilted and the peas have thawed. Stir in the chopped basil and mint, then season to taste.
3. Step 3: Spread a third of the pesto mixture into a baking dish approximately 18 x 25cm. Layer 4 fresh lasagne sheets over the sauce. Repeat this layering two more times, finishing with a final layer of pasta sheets on top.
4. Step 4: Mix the remaining mascarpone with enough milk to achieve a creamy white sauce consistency. Season as desired, then pour this over the top layer of lasagne sheets.
5. Step 5: Sprinkle the grated Parmesan and pine nuts evenly over the lasagne. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and bubbling around the edges.
6. Step 6: Remove from the oven and scatter the reserved basil leaves over the top. Serve warm, optionally accompanied by a fresh green salad.

Tips & Variations

• Use vegetable stock instead of water in the sauce for a richer flavor.
• Swap frozen peas for fresh peas or add other vegetables like mushrooms or zucchini for extra variety.
• For a nut-free version, omit the pine nuts or replace them with toasted breadcrumbs for crunch.
• Fresh lasagne sheets cook faster and absorb sauce better, but no-boil dried sheets can be used if preferred—just increase the sauce slightly to keep the dish moist.

Storage

Store leftover lasagne in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (fan) for 15–20 minutes or until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pesto lasagne vegan?

Yes, substitute the mascarpone with a plant-based cream cheese or coconut cream, use a vegan pesto, and replace Parmesan with a vegan cheese alternative or nutritional yeast.

Do I need to cook the spinach and peas before assembling the lasagne?

It’s best to wilt the spinach and thaw the peas in the sauce first to ensure even cooking and prevent excess moisture during baking.

Easy Pesto Lasagne Recipe

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★★★★★

4.7 from 150 reviews

• Author: Ben
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This easy pesto lasagne is a fresh and vibrant twist on the classic Italian dish, combining creamy mascarpone, nutrient-rich spinach and peas, and fragrant fresh herbs. Layers of pesto-infused sauce and tender lasagne sheets are baked to golden perfection, topped with crunchy pine nuts and Parmesan for a delightful texture contrast. Perfect as a comforting vegetarian meal that’s both flavorful and simple to prepare.

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Ingredients

Scale 1x2x3x

Sauce and Filling

• 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

Lasagne

• 12 fresh lasagne sheets
• splash of milk

Topping

• 85g Parmesan, grated (or vegetarian alternative)
• 50g pine nuts

Optional

• green salad, to serve

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Instructions

1. Prepare the Pesto Sauce: Heat the oven to 180C/160C fan/gas mark 4. In a pan, combine the pesto, half of the mascarpone, and 250ml of water or vegetable stock. Heat gently while stirring until the mixture is smooth and starts to bubble.
2. Add Vegetables and Herbs: Stir in the chopped spinach and frozen peas. Cook for a few minutes until the spinach wilts and the peas are thawed through. Then add the chopped basil and mint leaves. Season the sauce to taste with salt and pepper.
3. Layer the Lasagne: Spoon a third of the pesto mixture into a baking dish roughly 18 x 25cm. Arrange 4 fresh lasagne sheets over the sauce. Repeat the process two more times, layering the pesto sauce and lasagne sheets, finishing with a top layer of pasta sheets.
4. Make the Topping: Mix the remaining mascarpone with a splash of milk until it reaches a white sauce consistency. Season this mixture lightly and spread it evenly over the top layer of pasta.
5. Sprinkle with Cheese and Nuts: Generously sprinkle the grated Parmesan (or vegetarian alternative) and pine nuts over the top of the mascarpone layer.
6. Bake the Lasagne: Place the lasagne in the preheated oven and bake for 35-40 minutes until the top is golden brown and bubbling around the edges.
7. Garnish and Serve: Once baked, scatter the reserved whole basil leaves over the lasagne. Serve hot with an optional green salad on the side for a fresh accompaniment.

Notes

• You can substitute the frozen peas with other vegetables like asparagus tips or green beans for variety.
• Using vegetable stock instead of water adds extra depth of flavor to the sauce.
• If you prefer a nuttier flavor, toast the pine nuts lightly before sprinkling on top.
• The recipe is naturally vegetarian; use vegetarian Parmesan or cheese alternative to keep it strict vegetarian.
• Fresh lasagne sheets cook faster and give this dish a soft, tender texture compared to dried sheets.
• To make the sauce richer, you can add a little grated lemon zest to the pesto mixture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: pesto lasagne, vegetarian lasagne, easy lasagne recipe, Italian pasta bake, spinach and pea lasagne