Foodie Friday: pesto lasagne

Eating the same old meals can get boring, but most people see it as the easiest way to keep costs down. I'm a big fan of experimenting with new things and love this pesto lasagne as a variation on the classic.

You will need:

Baking dish 20cm x 30cm Green pesto 1 jar Mascarpone 500g Spinach 2 large handfuls Peas 200g Dried lasagne sheets (you can use fresh but this is usually more expensive) Parmesan shavings

Milk 100ml

Method:

1. Pre-heat the oven to 180°C.

2. Place a pan on a medium to low heat and add the pesto and 375g of the mascarpone, stir until combined.

3. Add the spinach and peas to the mixture and leave to cook on a medium heat for 15 mins or until peas are cooked and the spinach has wilted down and made sauce.

4. Get a ladle or large spoon and put one scoop of sauce into the bottom of your dish and cover with the lasagne sheets, repeat until you have run out of sauce (top tip: less is more, I only usually do three layers of pasta).

5. Using the milk and the remaining mascarpone make a white sauce on a low heat, you can use the same pan as before it doesn't really matter. Mix until fully combined.

6. Once combined (a few lumps are fine) pour over the top layer of lasagne sheets.

7. Sprinkle the Parmesan over the top.

8. Cook in the oven for 35 mins - or however long your packet of lasagne sheets says they need to cook.

9. Remove from the oven and serve alone - or I sometimes like it with some salad.