Veggie Lasagne

Name: Veggie Lasagne
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp Olive Oil; 3 cloves Garlic; 400 g Asparagus, each cut into three pieces; 200 g frozen Peas; 200 g frozen Broad Beans; 200 g Pesto; zest of Lemon; 300 g Mascarpone; 200 g Cheddar Cheese grated; Salt and Pepper; Sheets Lasagne; 6 tbsp Milk

Steve Meynell @cook_23115009

Veggie Lasagne

Steve Meynell @cook_23115009

Saved

Ingredients

40 minutes

4 servings

2 tbspOlive Oil
3 clovesGarlic
400 gAsparagus, each cut into three pieces
200 gfrozen Peas
200 gfrozen Broad Beans
200 gPesto
zest of Lemon
300 gMascarpone
200 gCheddar Cheese grated
Salt and Pepper
SheetsLasagne
6 tbspMilk

Saved

Steps

40 minutes

1

Preheat oven to 180’’C (fan 160’’C).
2

Heat olive oil in frying pan, medium heat, crush in garlic cloves, and add asparagus, cooking for 3 minutes. Then add peas and broad beans and cook for another 2 minutes. Then place pan contents in a large bowl, and mix through with 200g mascarpone, 100g cheddar, pesto, lemon zest, and add salt and pepper to taste.
3

Add a third of the mixture to an ovenproof dish, and then top with lasagne sheets that have been soaked in water for 5 minutes. Add a second layer, and then a third layer. Mix the remaining mascarpone with the milk and pour over the top of the pasta sheets, and top with the remaining cheddar cheese.
4

Bake for 40 minutes, and rest for 5 minutes before serving.