pea, pesto & sausage lasagne
 

serves 4-6, prep 10 mins, cook 55 mins

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 400q), 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

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.

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.

PER SERVING (6) 844 kcals, fat 71g, saturates 32g, carbs 33g, sugars 10g, fibre 7g, protein 25g, salt 1.6g