Spinach Pesto

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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 plant-based alternative)
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

For a plant-based version substitute the mascarpone by 300 g plant-based alternative (either a creme fraiche alternative or spread – thicker than a cream alternative). In that case, use 100ml bouillon so that the sauce doesn’t become too thin. Also, choose a plant-based pesto and leave away the parmesan on top.

For a full veggie version you can use sliced courgette instead of the lasagne sheets.

Prep

5 min

1. Cut basil
2. Cut mint
3. Halve cherry tomatoes
4. Preheat oven to 200°C

Cook

40 min

Heat mascarpone (or plant-based alternative), 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