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Mediterranean Lasanga

November 6, 2012

Pesto lasagna

I love  pesto in my lasagna because it is the perfect combination to pasta, cheese and tomatoes.  I hadn’t made pasta in a while and I was feeling a little sad that I wasn’t around my partner as much as I used to be, due to my studies.  I decided to bring back the good times by making a lasagna and a giving him a more than generous portion.  He loved it… I aim to please.  This lasagna uses a load of vegetables and mascarpone rather than a a wine based sauce.   It was still very filling despite making less layer than normal.

This recipe was adapted from ‘Morrison’s Magazine’ (March/ April 2012).


180g marscapone, 400g can chopped tomatoes, wholemeal lasagna sheets, pesto, 1 medium beef tomato (sliced), fresh basil leaves, 125g light mozzarella,  6 large chestnut mushrooms (chopped), 200g carrots (chopped),1 spoon mixed herbs, 1 spoon oregano, a handful of olives (chopped), 20g cheddar cheese (grated).


1. In a large saucepan add the carrots, mushrooms, mixed herbs, oregano and chopped tomatoes.
2. When the carrots and mushrooms are cooked spoon the filling at the bottom of the lasagna dish for the first layer.
3. Pre boil the lasagna sheets and layer the vegetables.
4. For the next layer in a bowl mix the marscarpone, a handful of chopped basil leaves,  the chopped olives (leaving a little for topping), and a few dollops of pesto.
5. Spread this for the next layer.
6. Pre boil more lasagna sheets and make another layer.
7. On the last layer spread on a few spoons of pesto.
8. Scatter on the mozzarella and cheddar.
9. Add the tomato slices and roughly chopped basil leaves.
10. Cook in the oven for 30 minutes until golden brown and the edges of the lasagna start to fold from the sides of the dish.

Saffy’s Top Tip:

If you have filling left buy a pizza dough or make your own.  Then use the leftover filling to make a calzone.


From → Main Meals

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