Switch up your classic family lasagne with pesto, broccoli, mascarpone and chunks of sausage in a dish that's rich in calcium, folate, fibre and vitamin C
Ingreadient
- 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 (small punnet) cherry tomatoes, halved
- 200g frozen peas
- 400g mascarpone
- 150g tub fresh pesto
- large bunch basil, chopped
- 12 lasagne sheets
- 50ml milk
- 100g grated mozzarella
- 3 tbsp grated parmesan
- 20g pine nuts
Direction
- 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.
- Heat oven to 200C/180C fan/gas 6. 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.
- 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.
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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.
