Vegetarian lasagne

'My Lovely Lasagne' from Veggie Lean In 15 by Joe Wicks

Print Recipe

Nutrition Facts

Vegetarian lasagne

Amount Per Serving (1 serving)

Calories 2179 Calories from Fat 1152

% Daily Value*

Fat 128g197%

Saturated Fat 54g338%

Cholesterol 175mg58%

Sodium 1374mg60%

Potassium 1317mg38%

Carbohydrates 189g63%

Fiber 23g96%

Sugar 23g26%

Protein 68g136%

Vitamin A 5838IU117%

Vitamin C 104mg126%

Calcium 795mg80%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

In need of comfort food? Joe Wick's meat-free pasta feast will hit the spot. Packed with green veggies, pesto and mascarpone cheese, it's a tasty treat.

Course: Main Course

Cuisine: Italian

Servings:

Calories: 2179kcal

Author: Joe Wicks

Ingredients

1 tbsp olive oil
1 garlic clove
100 g asparagus each cut into three pieces
100 g peas frozen
100 g broad beans frozen
100 g pesto
1 lemon zested
150 g mascarpone
50 g vegetarian hard cheese finely grated
Salt and pepper
6 lasagne sheets
4 tbsp milk
Green salad, to serve

Method

Preheat the oven to 180oC (fan 160oC, gas mark 4). Grab yourself a smallish ovenproof dish.
Heat the olive oil in a frying pan over a medium-high heat. Crush in the garlic clove and tip in the asparagus. Cook for two minutes, then stir in the frozen peas and broad beans. Cook for another minute until the peas and broad beans have thawed.
Take the pan off the heat and chuck the greens into a bowl. Mix through the pesto, lemon zest, 100g mascarpone, half the grated cheese and some salt and pepper.
Spoon a third of the mix into the ovenproof dish, then top with two sheets of lasagne. Repeat the process until all the filling and pasta are used up. For the final layer, mix the remaining mascarpone with the milk. Pour this over the top of the pasta sheets and sprinkle over the remaining hard cheese.
Bake for 35–40 minutes until the pasta has no resistance when you prick it with a fork. Leave to rest for five minutes before diving in. Serve with a green salad.

Nutrition