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    Joe Wicks: My lovely lasagne

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    Joe Wicks: My lovely lasagne

    Serves: 1


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


    1. Preheat the oven to 180oC (fan 160oC, gas mark 4). Grab yourself a smallish ovenproof dish. 

    2. Heat the olive oil in a frying pan over a medium heat. Crush in the garlic clove and tip in the asparagus. Cook for 2 minutes, then stir in the frozen peas and broad beans. Cook for another minute until the peas and broad beans have thawed. 

    3. 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. 

    4. 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. 

    5. Bake for 35–40 minutes until the pasta has no resistance when you prick it with a fork. Leave to rest for 5 minutes before diving in. Serve with a green salad. 

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