Easy pesto lasagne

This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce Ingredients: 190g jar pesto 500g tub mascarpone 200g bag spinach, roughly chopped 250g frozen peas small pack basil, leaves chopped, and a few leaves reserved to finish small pack mint, leaves chopped 12 fresh lasagne sheets splash of milk 85g Parmesan, grated (or vegetarian alternative) 50g pine nuts green salad, to serve (optional) Method: 1. Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season. 2. Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like. Source: Good Food