A really quick and easy lasagne full of Spring flavours. You don’t have to buy fresh pesto from the fridge as this tends to be more oily and makes this dish very rich; we successfully used a jar from a shelf instead.
Wine suggestion: A grassy European styled Sauvignon Blanc which tends to have a longer, if cooler, growing season is a good match. Avoid the big flavoured Sauvignon’s with the kiwi / tinned asparagus flavours that you might typically find from NZ and Chile as these flavours clash a bit. Exceptions to this always exist like the Dog Point Marlborough Sauvignon, but a good Touraine or Sancerre would be our match.
Pesto Lasagne – serves 4 to 6
- 190g jar of pesto
- 500g tub mascarpone
- 200g bag spinach, roughly chopped
- 250g frozen peas
- small pack of basil
- small pack of mint
- 12 fresh lasagne sheets
- 85g Parmesan, finely grated
- 50g pine nuts
- Green salad & garlic bread to serve
Heat the oven to 180C/160 fan/gas 4.
Put the pesto, half the mascarpone and 250ml vegetable stock in a saucepan. Heat, stirring, until smooth and bubbling. Add the spinach and peas and cook for another few minutes until the spinach has wilted and the peas have defrosted. Add the herbs and season but go easy with the salt.
Put a third of this pesto mixture into the base of a baking dish (approx. 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 some milk into the remaining mascarpone to make a sauce consistency, season then pour over the top of the dish. Sprinkle with the Parmesan and pine nuts, then bake for 35-40 minutes or until brown on the top and bubbling. Scatter over a few basil leaves before serving.
(Original recipe from BBC Good Food Magazine, February 2014.)