Lasagne with a Green Twist
Now that it’s October and it’s getting a bit more gloomy outside, most of us are looking forward to getting in doors and having a cosy evening on the couch. In which case, we all need the perfect comfort food to accompany us. We’re talking about warming meals made in mass, which we can devour all week.
There’s nothing like a lasagne to fill our bellies on a cold night, however this is lasagne with a twist. It’s still just as filling and delicious, but it can add something new to our home cooking menu. It works really nicely as a hearty veggie meal (if you buy veggie pesto and parmesan), but you can also adapt it and add meat like fried pancetta if you want.
With plenty of cheese, pesto and carbs, you certainly wont go hungry. This could really be a new staple Autumn meal for you, so I definitely recommend trying it. Here’s how to make a lovely green pesto lasagne…
- 12 lasagne sheets
- 190g jar of vegetarian pesto
- 200g spinach
- 500g mascarpone
- 250g frozen peas
- bunch of fresh basil
- 95g vegetarian parmesan
- 50g pine nuts
- 2 garlic cloves
- long stem broccoli (as an optional side)
- Prepare your ingredients by chopping up a handful of fresh basil and finely chopping your garlic.
- Preheat the oven to 180°C/160°C fan/gas4.
- Pour the jar of pesto and 250g of the mascarpone into a pan on a medium heat. Add 250ml of boiling water, keep on stirring it until the mascarpone has melted and it’s a smooth consistency.
- Add the spinach and the peas and cook for a further 2 minutes, so the peas thaw and the spinach wilts.
- Sprinkle in the basil and the garlic and mix, season with salt and pepper to taste.
- Pour an inch of the mixture into a tray, then top with lasagne sheets. (It may seem runny, but don’t worry it will thicken up in the oven!)
- Continue making layers of the mixture and the lasagne sheets until the tray is full, with a layer of lasagne at the top.
- Mix a splash of milk with the remaining mascarpone in a pan and heat through to make a creamy white sauce.
- Drizzle the sauce evenly over the top of your lasagne.
- Grate the parmesan over the whole dish and top with pine nuts to add an extra crunch.
- Bake for 30 minutes until the edges are bubbling and the cheese has gone nice and golden.
- If you want broccoli as a side, boil this in the remaining 8 minutes before the lasagne is done.
- Serve up your portions and garnish with basil leaves.
- Tuck in and enjoy.
(If you are extra hungry, this dish goes really well with garlic bread! Also if you are a cheese fiend then adding mozzarella is another way to step it up a notch.)