Description
This easy pesto lasagne is a vibrant, creamy vegetarian dish combining fresh spinach, peas, and fragrant herbs layered with fresh lasagne sheets and a luscious mascarpone-based pesto sauce. Baked until golden and bubbling with a crunchy pine nut and Parmesan topping, it’s a delightful, crowd-pleasing meal perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
Sauce and Filling
- 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
- 250ml water or vegetable stock
Lasagne Layers
- 12 fresh lasagne sheets
Topping
- splash of milk
- 85g Parmesan cheese, grated (or vegetarian alternative)
- 50g pine nuts
To Serve (Optional)
- green salad
Instructions
- Prepare the Pesto Sauce: Heat your oven to 180C/160C fan/gas mark 4. In a medium pan, combine the jar of pesto, half of the mascarpone (250g), and 250ml of water or vegetable stock. Warm the mixture over medium heat, stirring frequently until smooth and bubbling.
- Add Vegetables and Herbs: To the heated pesto sauce, add the roughly chopped spinach and frozen peas. Cook for a few minutes until the spinach wilts and the peas are thawed. Stir in the chopped basil and mint leaves, then season the sauce with salt and pepper to taste.
- Assemble the Lasagne Layers: Spread about a third of the pesto-vegetable mixture into the base of a baking dish approximately 18 x 25cm. Lay 4 fresh lasagne sheets over the sauce. Repeat this layering process two more times: pesto mixture, then lasagne sheets, ending with a final layer of pasta sheets on top.
- Make the Mascarpone White Sauce: Take the remaining mascarpone (around 250g) and mix it with a splash of milk to create a pourable white sauce consistency. Season lightly with salt and pepper. Pour this white sauce evenly over the top layer of pasta in the baking dish.
- Add Toppings and Bake: Sprinkle the grated Parmesan cheese and pine nuts evenly over the white sauce layer. Place the baking dish in the preheated oven and bake for 35-40 minutes until the top is golden brown and the mixture is bubbling around the edges.
- Serve: Once baked, scatter the reserved basil leaves on top for a fresh finish. Serve the lasagne hot, alongside a green salad if desired for a refreshing contrast.
Notes
- You can substitute vegetable stock for water to add extra flavor to the sauce.
- If you prefer, use a vegetarian Parmesan alternative to suit dietary preferences.
- Fresh lasagne sheets are recommended for best texture but dried sheets can be used—adjust cooking time accordingly and ensure they are well covered with sauce to soften during baking.
- Leftover pesto lasagne keeps well in the refrigerator for up to 3 days and reheats beautifully in the oven or microwave.
- For additional protein, consider adding cooked chicken or tofu to the pesto mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pesto lasagne, vegetarian lasagne, easy lasagne recipe, spinach peas lasagne, mascarpone pesto, Italian vegetarian dishes, baked pasta
