Pesto greens and three-cheese lasagne
This vibrant, veg-packed lasagne makes for an easy yet impressive-looking dish with a creamy cheese trio of ricotta, mascarpone and parmesan
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2tbsp olive oil , plus extra for the baking dish
- 3leeks , washed and chopped (including green parts)
- 3garlic cloves , crushed
- 25g basil , chopped
- 500g baby or young leaf spinach , chopped
- 2x 250g tubs ricotta
- 250g tub mascarpone
- 50ml vegetable stock or water
- 50g parmesan , grated, plus 25g for the top
- 150g fresh green pesto
- 20fresh lasagne sheets
Instructions
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.