Pesto, Sausage and Pea Lasagna

Name: Pesto, Sausage and Pea Lasagna
Total time: 3900 s
Yield: 6 servings
Cuisine: British
Ingredients: 4 tbsp Olive Oil; 6 good-quality sausages, meat squeezed from the skins; Small head of Broccoilli/Children's worst nightmare, halfed; 250 g Cherry Tomatoes; 200 g Frozen Peas; Burrata Cheese; 150 g tub of fresh pesto; Large bunch of Basil, chopped; 12 Lasagna Sheets; 50 ml Milk; 100 g grated cheese; 3 tbsp parmesan; 20 g Pine nuts

ChefRobloxian @Pworkman69

I wanted to make a recipe that involved my favorite Italian sauce. Ultimately this become my favorite Saturday Night Dinner.

ChefRobloxian @Pworkman69

I wanted to make a recipe that involved my favorite Italian sauce. Ultimately this become my favorite Saturday Night Dinner.

Saved

Ingredients

65 minutes

6 servings

4 tbspOlive Oil
6good-quality sausages, meat squeezed from the skins
Small head of Broccoilli/Children's worst nightmare, halfed
250 gCherry Tomatoes
200 gFrozen Peas
Burrata Cheese
150 gtub of fresh pesto
Large bunch of Basil, chopped
12Lasagna Sheets
50 mlMilk
100 ggrated cheese
3 tbspparmesan
20 gPine nuts

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Steps

65 minutes

1

Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
2

Heat oven to 400°F. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
3

Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
4

Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.
5

Enjoy.