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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