June 19, 2018
Comfort Food, Dinner, Main Dish,
Dairy, Cheese, Parmesan, Nuts/Seeds, Pine Nut, Pasta, Lasagna, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Vegetarian more
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"From our daily newspaper The West Australian. Times are estimated."
Heat oven to 180C/160C fan forced.
Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan and heat and mix until smooth and bubbling and then add the spinach and peas and cook for a few more minutes until the spinach has wilted and the peas thawed.
Add the herbs and season and then place a third of the pesto mixture into a baking dish roughly 18cm x 25cm and top with 4 lasagne sheets, then repeat with 2 more layers of the 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 and then sprinkle with the parmesan and pine nuts and bake for 35 to 40 minutes 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.
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Very good even with my minor changes as I skipped the peas and pine nuts. I think an amount for the herbs would have been helpful but the amount I used worked and everyone seemed to enjoy the lasagne which is very different from the traditional form. Thanks for sharing!