Pesto greens and three-cheese lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 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
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.
