Ingredients
190g jar pesto
500g tub cream cheese
200g bag spinach, roughly cut
250g frozen pea
small pack basil leaves cut, and some leaves reserved to end
small pack mint leaves cut
12 contemporary lasagne sheets
splash of milk
85g Parmesan, grated (or eater alternative)
50g pine wacky
green salad, to serve (optional)
Method
STEP 1
Heat kitchen appliance to 180C/160C fan/gas four. Place the pesto, 0.5 the cream cheese, and 250ml water (or vegetable stock if you have got some) during a pan. Heat and blend till sleek and effervescent. Add the spinach and peas and cook for some additional minutes till the spinach has limp and therefore the peas thawed. Add the herbs and season.
STEP 2
Place a 3rd of the pesto mixture into a baking dish roughly eighteen x 25cm. prime with four lasagne sheets, then repeat with two additional layers of sauce and lasagne sheets, finishing with a layer of alimentary paste. combine enough milk into the remaining cream cheese to create a sauce consistency, season, then pour over the highest. Sprinkle with the Parmesan and pine wacky. Bake for 35-40 minutes till golden brown on prime and effervescent round the edges. Scatter over the reserved basil leaves and serve with a tossed salad, if you prefer.
