Pesto Greens and Three-Cheese Lasagne Recipe
This vibrant, veg-packed lasagne makes for an easy yet impressive-looking dish with a creamy cheese trio of ricotta, mascarpone and parmesan
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Cooking tools:
- Blender
- Food processor
- Kitchen scale
- Baking dish
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spatula
- Grater
- Measuring spoon
- Measuring cup
Ingredients
- 2 tbsp olive oil plus extra for the baking dish
- 3 leeks washed and chopped (including green parts)
- 3 garlic cloves crushed
- 25g basil chopped
- 500g baby or young leaf spinach chopped
- 2 x 250g tubs ricotta
- 250g tub mascarpone
- 50ml vegetable stock or water
- 50g parmesan grated, plus 25g for the top
- 150g fresh green pesto
- 20 fresh lasagne sheets
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