Feed the whole family without any fuss with these deliciously simple recipes from television presenter and judge Chris Bavin.
This creamy, meat-free lasagne is perfect for filling up the freezer – either freeze as one big family meal or divide it up into portions for more flexibility
This creamy, meat-free lasagne is perfect for filling up the freezer – either freeze as one big family meal or divide it up into portions for more flexibility.
- 500g (1lb 2oz) mascarpone
- 190g jar good-quality pesto
- 250g (9oz) ricotta
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 300g (10½oz) mushrooms, thickly sliced
- 6 spring onions, sliced
- 400g (14oz) spinach, roughly chopped (if frozen, defrosted and excess water squeezed out)
- 150g (5½oz) frozen peas
- 100g (3½oz) Parmesan cheese, grated
- Freshly grated nutmeg, to taste (optional)
- About 100ml (3½fl oz) milk
- 12 lasagne sheets
- 2tbsp pine nuts (optional)
- Basil leaves, to garnish
Preheat the oven to 180°C/fan 160°C/gas 4. In a bowl, mix half the mascarpone with the pesto and ricotta. Season with salt and pepper. Add 200ml (7fl oz) water and stir well.
Heat the oil in a large frying pan and fry the mushrooms for 3-4 minutes, until golden brown. Add the spring onions, spinach and peas and cook until the spinach has wilted.
Season with salt and black pepper. Mix the remaining mascarpone with half the Parmesan and the nutmeg, if using. Stir in enough milk to make the mixture the consistency of a white sauce.
Spread a little of the pesto mixture on the base of an 18 x 25cm (7 x 10in) ovenproof dish, then top with a layer of lasagne sheets. Spread some of the mushroom mixture over the top, followed by more of the pesto mixture, then more lasagne sheets.
Repeat until everything is used up, finishing with a layer of lasagne sheets. Pour the mascarpone and Parmesan mix over the top and sprinkle with the remaining Parmesan and the pine nuts, if using.
Bake for 35-40 minutes, until golden and bubbling. Garnish with basil leaves.
Good Food Sorted by Chris Bavin is published by Dorling Kindersley, £18.99. To order a copy for £15.19 call 0844 571 0640, p&p free on orders over £15. Offer valid until 31/08/2019. Photos: Andrew Burton