Pea, Pesto & Sausage Lasagne
4 Tsp olive oil
6 good-quality sausages, meat squeezed from the skins and rolled into cherry-tomato-sized balls
1/2 head of broccoli, cut into small florets
150g cherry tomatoes, halved
200g frozen peas
150g tub fresh pesto
large bunch basil, chopped
12 lasagne sheets, blanched
100g grated mozzarella
3 Tsp grated parmesan
20g pine nuts
Heat half the oil in a large pan. Add the sausage balls and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
Heat oven to 200c
Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausage balls, simmer for a few mins until you have a nice sauce consistency, then season.
Scoop a third of the mixture into a casserole dish, top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling.