Heat the oven to 175°C/160°C fan/gas-3/4. Add the pesto, stock and half the Mascarpone cheese to a pan and heat until blended and just below boiling.
Add the spinach and petits pois and cook on a lower heat for a further five minutes ensuring that the petits pois thaw and all of the spinach wilts. Add the chopped basil and season with salt and pepper as desired.
Add one third of the mixture to a large baking tray/dish. Cover well with a layer of lasagne sheets and repeat to create three layers. End with a pasta layer.
Heat the remaining Mascarpone cheese with the milk to make a reasonably thick white sauce. Season as desired. Pour the sauce over the top of the lasagne.
Sprinkle the Parmesan cheese (or vegetarian alternative) and then pine nuts over the top and bake for 40 minutes or until the top is golden brown.
When cooked, place the whole basil leaves to the top and serve with a warm Mediterranean bread.
Adapting the recipe:
You could, of course, use full fat pesto and mascarpone cheese.
Thin slices of tomato can be placed on top if desired. Add these 20-10 minutes before the dish is cooked depending on how crispy you want them. Or add them after with the basil leaves if you prefer them soft.
You could add a bit of fresh chopped mint with the chopped basil.
We've found a nice history of lasagne on Bravo!.. "You may not know this, but technically, Lasagna did not originate in Italy as you may expect. It’s origin can be traced waaaayyy back to Ancient Greece." Read on at Bravo! here.