• People

    Serves 2-4

  • Prep Time

    10 min.

  • Cooking Time

    45 min.

  • BBQ Temperature


  • Method



the Ingredients

Lasagne Verdi R
  • 200g jar pesto
  • 500g tub mascarpone
  • 200g bag spinach, roughly chopped
  • 200g frozen peas
  • 15g basil, leaves chopped, and a few leaves reserved to finish
  • 15g mint leaves chopped
  • 12 fresh green lasagne sheets
  • Splash of milk
  • 100g parmesan
  • 50g pine nuts

Special Equipment


    In the kitchen

  • Place the pesto, half the mascarpone and 25ml water (or vegetable stock) in a pan. Heat and mix until smooth and simmering.
  • Add the spinach and peas and cook for a few more mins until the spinach has wilted. Add the herbs and season.
  • Place a third of the pesto mixture into a baking heat proof oven dish roughly or foil baking tray 15x 20cm. Cover with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta.
  • Mix the milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the parmesan and pine nuts.
  • At the barbecue

  • Prepare the barbecue for indirect heat, approx. 180°C. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
  • Place the lasagne in the center of the grill.
  • Close the lid and bake 35-45 minutes or until golden brown on the top.
  • Allow the lasagne to stand for 15 minuets before serving.

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