Easy pesto lasagne - Good Food Middle East
This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce
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Cooking tools:
- Saucepan
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring cup
- Mixing bowl
Ingredients
- 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
- 12 fresh lasagne sheets
- splash of milk
- 85g Parmesan, grated (or vegetarian alternative)
- 50g pine nuts
- green salad, to serve (optional)
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