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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Sprinkle with Cheese and Nuts: Generously sprinkle the grated Parmesan (or vegetarian alternative) and pine nuts over the top of the mascarpone layer.
- 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.
- 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
