Asparagus, Pea and Pesto Lasagne

This asparagus, pea and pesto lasagne is a wonderful, lighter spring or summer meal option when you just don’t want to spend the time preparing the fillings.

When I thought through what makes a lasagne time consuming, I realised it’s the prep before it goes in the oven. Even in my Veggie Butternut Squash Lasagne the veg needs roasting in the oven first. And my slow cooked Beef Lasagne takes plenty of care and attention before it’s cooked.

With this asparagus, pea and pesto lasagne, the filling simply gets mixed together; you layer it up and top it with goats’ cheese then throw it in the oven. What could be easier? This pasta recipe is creamy, packed full of flavour and an absolute delight at the end of a busy day.

Ingredients, Substitutions and Variations

• Fresh lasagne sheets – I recommend fresh lasagne sheets (or precook dried ones) for this lasagne. It cooks so quickly that dried wouldn’t have time to cook thoroughly in the oven.
• Onion, asparagus, frozen peas, green pesto, crème fraiche – this makes up your filling. If you like, ricotta could work in place of crème fraiche, but you’ll need to add a dash of water to the mix too.
• Goats cheese – use a soft, creamy spreadable goats cheese. You could also use a standard soft cheese.

More asparagus recipes:

• Blue Cheese and Asparagus Omelette
• Asparagus Risotto with Parmesan Crisps
• Asparagus and Bacon on Sourdough
• Asparagus and Green Bean Caesar Salad
• Asparagus and Tofu Vegan Pad Thai

Top Tips

1. Mixing the filling Use a large bowl and make sure everything is well combined – you particularly want to make sure that the pesto is spread evenly throughout the filling.
2. Layering Be sure to only use a single layer of lasagne sheets each time – if the layers are too thick, they may not cook thoroughly.
3. Cooking Cooking for 25 minutes makes the vegetables deliciously al dente. If you prefer yours to be softer, simply leave in the oven for 10 more minutes.

Asparagus, Pea and Pesto Lasagne

Harriet Young

June 15, 2024

A delicious and fresh asparagus, pea and pesto lasagne for spring or summer, with minimal effort.

5

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Ingredients

  

1x2x3x

• 250 g fresh lasagne sheets
• 1 onion
• 150 g asparagus spears
• 100 g frozen peas
• 180 g green pesto
• 400 g creme fraiche
• 300 g goats’ cheese

Instructions

 

• Preheat the oven to 200 degrees.
• Finely chop the onion and cut the asparagus into inch pieces. Mix together the onion, asparagus, peas (bash them up so that they’re not stuck together), pesto and creme fraiche in a large bowl.
• In a large oven proof dish, layer lasagne, asparagus mix, lasagne, asparagus mix, lasagne. Spread the goats’ cheese over the top layer of lasagne.
• Pop in the oven for 25 minutes and it’s done!

Keyword asparagus, lasagne, pesto

Tried this recipe?Let us know how it was!

More lasagne recipes:

• Turkey and Ham Lasagne
• The Ultimate Beef Lasagne
• Butternut Squash and Sage Lasagne
• The Tastiest Courgette Lasagne
• Vegetarian Spinach and Ricotta Lasagne