PEAS Pea, pesto & sausage lasagne


Serves 6 Prep 10 mins Cook 55 mins £ 2.71 a por­tion 844 kcals, 71g fat, 32g sat. fat, 10g sugar 4 tbsp olive oil 6 good-qual­ity sausages, meat squeezed from the skins and rolled into cherry-tomato-sized balls small head of broc­coli (about 400g),

cut into small flo­rets 250g cherry toma­toes, halved 200g fresh peas, pod­ded (or frozen) 150g tub fresh pesto large bunch basil, chopped 400g mas­car­pone 12 lasagne sheets 50ml milk 100g grated moz­zarella 3 tbsp grated parme­san 20g pine nuts

Heat half the oil in a pan. Siz­zle the sausage for 5-10 mins, turn­ing un­til browned all over. Mean­while, cook the broc­coli in a pan of boil­ing wa­ter for 3- 4 mins un­til re­ally ten­der. Drain well.

Heat oven to 200C/180C fan/gas 6. Put the toma­toes on a bak­ing tray, pour over the rest of the oil, season and roast for 10 mins un­til just soft­ened. Stir the broc­coli, peas, pesto, basil and the mas­car­pone into the sausage, sim­mer for a few mins un­til you have a nice sauce, then season to taste.

Scoop of the mix­ture into a casse­role dish (ours was 25cm x 35cm), top with a third of the toma­toes, then top with 3 lasagne sheets. Re­peat this lay­er­ing, re­serv­ing a few toma­toes, fin­ish­ing with pasta sheets.

Mix the milk and the rest of the mas­car­pone to make a sauce, pour over the pasta, then top with the cheese, pine nuts and re­served toma­toes. Bake for 35- 40 mins un­til golden and bub­bling. If the lasagne is get­ting too dark, cover it with foil and con­tinue cook­ing.

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