Pesto greens and three-cheese lasagne
- Janine Ratcliffe
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Serves 6 - 8
Easy
Prep: 25 mins
Cook: 55 mins
0 reviews
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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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Try this recipe for a pesto greens and three-cheese lasagne, then try our shiso pesto and ricotta cannelloni, pistachio and kale pesto pasta and easy pesto pasta. Next try more vegetarian lasagne recipes.
Cook's tips: pesto greens and three-cheese lasagne recipe
- If you want to make a stacked, multi-layered version like in the image, use a smaller deep baking dish or loaf tin, and thinner layers of filling
- To keep the lasagne juicy, dip each sheet in boiling water before you layer up
Pesto greens and three-cheese lasagne recipe
Ingredients
Nutrition
-
2 tbsp olive oil
plus extra for the baking dish
-
3 leeks
washed and chopped (including green parts)
-
3 garlic cloves
crushed
-
25g basil
chopped
-
500g baby or young leaf spinach
chopped
-
2 x 250g tubs ricotta
-
250g tub mascarpone
-
50ml vegetable stock
or water
-
50g parmesan
grated, 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
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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.
Now discover more pasta recipes.
Authors
Janine RatcliffeFood director
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