Pesto greens and three-cheese lasagne
Serves 6 - 8
Easy
Prep:
Cook:
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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Showing items 1 to 3 of 6
- 2 tbsp olive oilplus extra for the baking dish
- 3 leekswashed and chopped (including green parts)
- 3 garlic clovescrushed
- 25g basilchopped
- 500g baby or young leaf spinachchopped
- 2 x 250g tubs ricotta
- 250g tub mascarpone
- 50ml vegetable stockor water
- 50g parmesangrated, plus 25g for the top
- 150g fresh green pesto
- 20 fresh lasagne sheets
Nutrition: per serving (8)
- kcal539
- fat36.3g
- saturates17.4g
- carbs31.9g
- sugars4.7g
- fibre3.7g
- protein19.4g
- salt0.9g
Method
step 1
Heat the olive oil in a pan and cook the leeks until softened, then add the garlic and cook for 2 mins. Stir in the basil and spinach for 10 mins until wilted and any water has evaporated.
step 2
Beat together the ricotta, mascarpone, stock and 50g parmesan. Season well, then keep aside 8 tbsp for the top of the lasagne. Stir the rest into the leek and spinach mixture along with the pesto. Let the mixture cool, then tip into a high-powered blender or food processor and blend until smooth.
step 3
To assemble, oil a deep 20cm x 30cm baking dish. Add a layer of lasagne sheets, trimming to fit, then spread over a fifth of the green sauce. Repeat four times with the lasagne sheets and green sauce.
step 4
Add a final layer of lasagne sheets, then spread over the reserved ricotta mixture (loosen with a little more stock if needed). Grate over another 25g of parmesan.
step 5
Heat the oven to 190C/170C fan/gas 5. Bake the lasagne for 40 mins until golden and bubbling. Leave to rest for 10-15 mins before cutting into squares.
