We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Pesto, asparagus & pea lasagne

From the elegant Italian Riviera: a fresh take on a comfort-food classic

EVERYDAY EASY

Serves 4

VEGETARIAN // FREEZABLE

Ready in about 1 hour


Low-calorie cooking spray

8 baby leeks, sliced

12 baby courgettes, halved lengthways

400g asparagus tips

300g podded broad beans

200g fresh or frozen peas

2 garlic cloves, crushed

1 tsp dried oregano

200ml vegetable stock

250g pack dried lasagne sheets

4 level tbsp grated fresh Parmesan (or vegetarian alternative)

Crisp lettuce leaves, to serve

For the pesto sauce:

500g fat-free natural Greek-style yogurt

3 large eggs

1 tsp grated nutmeg

100g fresh basil, finely chopped

2 garlic cloves, crushed

1 tsp dried red chilli flakes (optional)

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the leeks, courgettes, asparagus, beans and peas and stir-fry for 5-6 minutes. Stir in the garlic, oregano and stock, and season. Bring to the boil, cook for 2-3 minutes, then remove from the heat and set aside.

2 Put all the pesto-sauce ingredients (chilli flakes optional) into a food processor and whizz until smooth. Season and set aside.

3 Lightly spray a medium ovenproof dish with low-calorie cooking spray. Spread a little of the pesto sauce over the base of the dish, and cover with a third of the lasagne sheets. Spoon half the vegetable mixture over the top, then spoon over a third of the remaining pesto sauce. Cover with half the remaining lasagne sheets, then add the remaining vegetables. Spoon over half the remaining pesto sauce, then top with a final layer of lasagne sheets and the rest of the pesto sauce.

4 Evenly scatter over the Parmesan and bake for 30 minutes, or until golden. Add freshly ground black pepper and divide between 4 plates. Serve with the salad leaves.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Slimming World - July 2017
If you own the issue, Login to read the full article now.
Single Issue - July 2017
$2.99
Or 299 points
Annual Digital Subscription
Only $ 2.14 per issue
SAVE
28%
$14.99
Or 1499 points

View Issues

About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points