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.