PASTA FEAST

MY LOVELY LASAGNE

INGREDIENTS:

(Serves 1)

1tbsp olive oil

1 clove garlic

100g asparagus, each cut into three pieces

100g frozen peas

100g frozen broad beans

100g pesto

Zest of 1 lemon

150g mascarpone

50g vegetarian hard cheese, finely grated

Salt and pepper

6 lasagne sheets

4tbsp milk

Green salad, to serve

METHOD:

1. Preheat the oven to 1800C (fan 1600C, gas mark 4). Grab yourself a smallish ovenproof dish.

2. Heat the olive oil in a frying pan over a medium heat. Crush in the garlic clove and tip in the asparagus. Cook for two minutes, then stir in the frozen peas and broad beans. Cook for another minute until the peas and broad beans have thawed.

3. Take the pan off the heat and chuck the greens into a bowl. Mix through the pesto, lemon zest, 100g mascarpone, half the grated cheese and some salt and pepper.

4. Spoon a third of the mix into the ovenproof dish, then top with two sheets of lasagne. Repeat the process until all the filling and pasta are used up. For the final layer, mix the remaining mascarpone with the milk. Pour this over the top of the pasta sheets and sprinkle over the remaining hard cheese.

5. Bake for 35-40 minutes until the pasta has no resistance when you prick it with a fork. Leave to rest for five minutes before diving in. Serve with a green salad.