15 min + 30 min oven time

Easy Pesto Lasagne

The nice thing about this lasagne is that it's completely different than the traditional one. And it's also super easy. We tested it with mascarpone and oat spread and to our surprise, we liked the oat one better!


4 servings

400 g
350 g
200 g

Lasagne sheets (whole wheat)
Peas (frozen)
Cherry tomatoes

90 g
500 g
250 ml
15 g
15 g
50 g

Green pesto
Mascarpone (or oat spread)
Bouillon (vegetable)
Fresh basil
Fresh mint

Make it a dinner party🎉

Add some pine nuts on top after ~15 min in the oven.


The mascarpone can be substituted by 300 g plant-based oat spread. In that case, use 100ml bouillon so that the sauce doesn't become too thin.

For a full veggie version you can use sliced courgette instead of the lasagne sheets.


5 min

  1. Cut basil
  2. Cut mint
  3. Halve cherry tomatoes
  4. Preheat oven to 200°C


40 min


Heat mascarpone (or oat spread), bouillon and pesto

mix well, heat until bubbling ~2 min

Add spinach and peas

until the spinach has wilted and the peas thawed ~3 min

Add basil and mint

season with salt and pepper ~1 min


Make the lasagne: sauce, tomatoes, parmesan, lasagna sheet, repeat

spread a thin layer of sauce in the oven form, add some parmesan, add lasagne sheets and repeat until a few layers have been formed. Finish with sauce, tomatoes, and parmesan.

~30 min at 200°C

when using whole wheat lasagne sheets it might take a little longer


1 Comment

  1. Laura on February 17, 2022 at 6:25 pm

    I used wholegrain lasagna sheets and this made the cooking time about 15 minutes longer

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