- 4 tablespoons olive oil
- 6 medium sized balls of sausage meat
- Small broccoli (about 400g) cut into small florets
- 250g (small punnet) of cherry tomatoes, halved
- 200g frozen peas
- 400g mascarpone
- 150g tub fresh pesto
- large bunch basil, roughly chopped
- 12 lasagne sheets
- 50ml milk
- 100g grated mozzarella
- 3 tablespoons of parmesan
- 20g pine nuts
Method:
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Heat half the oil in a large pan. Add the sausage meat balls and sizzle for 5-10 minutes, rolling around until browned on all sides.
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Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 minutes until cooked.
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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 minutes until just softened.
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Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few minutes until you have a nice sauce consistency, then check the seasoning.
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Scoop a third of the mixture into a casserole dish, top with a third of the tomatoes, then arrange three of the 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.
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Bake for 35-40 minutes until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking.