The most time consuming thing about lasagne is making the sauce – so my solution is to smother the lasagne with oh-so-creamy mascarpone cheese instead and layer it up the veg. Mmm…


4tbsp olive oil

250g chesnut mushrooms, sliced

1 onion, chopped

2 garlic cloves, crushed

500g frozen spinach

500g mascarpone

1/4tsp ground nutmeg

200g fresh egg lasagne sheets

290g jar red peppers, drained

50g pecorino cheese, grated


1 Heat the oven to 200C, Gas 6.  Fry onions in 2tsp of the oil for 2 mins, add sliced mushrooms and cook for about 4 mins to brown them. Put into the base of a 1 litre ovenproof dish.

2  Cook  garlic and spinach in rest of the oil until defrosted. Strain and season generously.

3 Mix together the mascarpone andground nutmeg.

4 Arrange a layer of lasagne over the sliced mushrooms, followed by the drained red peppers and another layer of lasagne. Spread over the spinach and top with a final layer of lasagne.

5 Spread the mascarpone over the top and sprinkle with grated pecorino. Bake the lasagne for 30 mins.

Per Serving: 534 cals, 41g fat (25g saturated), 26g carbs

MONEYSAVER SAVE £1! Use budget dried pasta sheets instead of fresh

MAKE IT HEALTHIER! Switch the mascarpone cheese to  Quark – a virtually fat free soft cheese, ideal for cooking and reduce the olive oil to just 1tbsp.

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