Easy Pesto Lasagne
The nice thing about this lasagne is that it's completely different than the traditional one. And it's also super easy. We tested it with mascarpone and oat spread and to our surprise, we liked the oat one better!
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Ingredients
4 servings
12
400 g
350 g
200 g
Lasagne sheets (whole wheat)
Spinach
Peas (frozen)
Cherry tomatoes
90 g
500 g
250 ml
15 g
15 g
50 g
Green pesto
Mascarpone (or oat spread)
Bouillon (vegetable)
Fresh basil
Fresh mint
Parmesan
Make it a dinner party🎉
Add some pine nuts on top after ~15 min in the oven.
Variations
The mascarpone can be substituted by 300 g plant-based oat spread. In that case, use 100ml bouillon so that the sauce doesn't become too thin.
For a full veggie version you can use sliced courgette instead of the lasagne sheets.
Prep
5 min
- Cut basil
- Cut mint
- Halve cherry tomatoes
- Preheat oven to 200°C
Cook
40 min
Heat mascarpone (or oat spread), bouillon and pesto
mix well, heat until bubbling ~2 min
Add spinach and peas
until the spinach has wilted and the peas thawed ~3 min
Add basil and mint
season with salt and pepper ~1 min
Make the lasagne: sauce, tomatoes, parmesan, lasagna sheet, repeat
spread a thin layer of sauce in the oven form, add some parmesan, add lasagne sheets and repeat until a few layers have been formed. Finish with sauce, tomatoes, and parmesan.
~30 min at 200°C
when using whole wheat lasagne sheets it might take a little longer
This is a recipe from the seasonal calendar
I used wholegrain lasagna sheets and this made the cooking time about 15 minutes longer