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Pea & Pesto Sausage Lasagna
Pea & Pesto Sausage Lasagna

This combination of simple fresh ingredients elevates lasagna to a whole new level of #JustDelicious flavour!

Prep Time: 20 min
Cook Time: 50 min
Serves: 4-6



375 g

Eskort Gold Medal Pork Sausages (meat removed, made into meatballs)

10 ml

Italian herbs




ground black pepper

45 ml

olive oil

500 g

broccoli florets, broken into smaller florets

250 g

cherry tomatoes, halved

200 g

frozen peas

460 g

cream cheese

100 ml


150 g

green pesto

small bunch

fresh basil, chopped


lasagna sheets

200 g

mozzarella, grated

50 g

Parmesan, grated


fresh basil, to garnish


  • Preheat oven to 180°C.

  • Remove sausage meat from sausage casing and place in a bowl.

  • Add Italian herbs and season with salt and pepper, mix well.

  • Shape sausage mixture into meatballs.

  • Heat olive oil in a frying pan and fry meatballs until cooked through and browned on all sides.

  • Remove from pan and set aside.

  • In the same pan, add the tomatoes and fry until starting to soften, remove from heat and set aside.

  • In a saucepan, add the broccoli florets, peas, cream cheese, cream, basil and pesto and season with salt and pepper.

  • Simmer until you have a smooth thickened sauce (5 - 8 minutes).

  • Add meatballs and mix to combine, remove from heat.

  • In a casserole dish, layer half the meatball mixture, topped with half of the fried tomatoes and a layer of lasagne sheets.

  • Sprinkle with half of the mozzarella and Parmesan cheese.

  • Repeat with another layer of meatballs, tomatoes and lasagna sheets and finish off with the cheeses.

  • Bake for 30 - 35 minutes until cheese is golden brown and bubbling.

  • Remove from oven and serve slices of lasagne, garnished with basil, with a green salad.

Recipe Meal Types: - Lunch - Entertaining - Dinner - Casseroles - Pasta - Mother's Day Special
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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