Dinner

Easy Pesto Lasagne Recipe

BySophie Carsel November 22, 2025November 22, 2025

Introduction

This easy pesto lasagne is a fresh and flavorful twist on a classic favorite. Packed with vibrant spinach, peas, and aromatic herbs, it’s a comforting dish that’s perfect for busy weeknights or relaxed weekends.

The image shows a white square baking dish filled with spinach lasagna, where one corner is missing, revealing three visible layers: a golden-brown baked cheese and pasta top layer with toasted pine nuts and fresh bright green basil leaves scattered on it, a middle layer of creamy white sauce with hints of melted cheese, and a bottom layer of cooked dark green spinach mixed with small pieces of nuts or seeds. The dish is placed on a white marbled surface with a light-colored cloth underneath, and there is a spoon to the right side. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 180C/160C fan/gas 4. In a pan, combine the pesto, half the mascarpone, and 250ml water (or vegetable stock if available). Heat gently, stirring until the mixture is smooth and bubbling.
Step 2: Add the chopped spinach and frozen peas to the pan. Cook for a few minutes until the spinach has wilted and the peas are thawed. Stir in the chopped basil and mint, then season to taste.
Step 3: Spread a third of the pesto mixture in a baking dish roughly 18 x 25cm. Cover with 4 lasagne sheets. Repeat layering twice more with the pesto mixture and lasagne sheets, finishing with a final layer of pasta sheets on top.
Step 4: Mix the remaining mascarpone with a splash of milk until it reaches a creamy white sauce consistency. Season lightly, then pour this sauce evenly over the top layer of pasta.
Step 5: Sprinkle the grated Parmesan and pine nuts over the top. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and bubbling around the edges.
Step 6: Remove from the oven and scatter the reserved basil leaves over the lasagne. Serve warm with a green salad, if you like.

Tips & Variations

For a creamier texture, add a little more mascarpone or swap water for vegetable stock when heating the sauce.
If you prefer a vegan version, use plant-based mascarpone and cheese alternatives.
Try adding roasted vegetables like bell peppers or courgettes for extra flavor and texture.

Storage

Store any leftover lasagne covered in the refrigerator for up to 3 days. Reheat in the oven at 160C until warmed through to maintain the best texture. You can also freeze portions for up to one month; thaw overnight in the fridge before reheating.

How to Serve

A white square baking dish holds a partly eaten layered lasagna with golden brown melted cheese on top, sprinkled with toasted pine nuts and fresh green basil leaves. One corner is missing, revealing the bottom layer filled with a vibrant green spinach mix that appears creamy and moist. The lasagna sheets are slightly browned and thin, contrasting with the bright green filling below. The dish is placed on a light beige cloth over a white marbled surface, next to a silver spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lasagne sheets instead of fresh?

Yes, but check the package instructions as dried sheets usually need to be boiled or soaked before layering, or require more liquid in the sauce to soften during baking.

Can I prepare the lasagne ahead of time?

Absolutely. Assemble the lasagne and cover it tightly with foil. It can be refrigerated for up to 24 hours before baking. Just add extra baking time if baking from cold.