Easy pesto lasagne

• jar pesto↗190g g
• tub mascarpone500g g
• bag spinach↗200g g

  roughly chopped

• frozen pea↗250g g
• small pack basil↗

  leaves chopped, and a few leaves reserved to finish

• small pack mint↗

  leaves chopped

• fresh lasagne↗12

  sheets

• splash of milk
• parmesan↗85g g

  grated (or vegetarian alternative)

• pine nuts↗50g g
• green salad

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.

2. 2

   Place a third of the pesto mixture into a baking dish roughly 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 enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.