This light and bright seasonal take on the Italian classic makes for a fresh and tasty springtime supper.
Spring lasagne
Looking for a simple and healthy take on lasagne, packed full of veggies? Look no further than this light take on the Italian staple, perfect for warm evenings
Total: 30 mins
Published: March 14, 2022 at 4:29 pm
Ingredients
- 250g Asparagus trimmed
- 235g washed
- 200ml
- 175g thawed
- 15g Fresh dill finely chopped
- ½ an Unwaxed lemon juiced and zested
Method
Step 1
Place the asparagus in a steamer or colander over a pan of boiling water. Cook for 8-10 minutes until tender, then remove. Meanwhile, bring another large pan of water to the boil. Cook the lasagne according to the pack instructions until al dente. Drain, reserving a little water.
Step 2
Cut each cooked lasagne sheet into four pieces. Place the pieces in the reserved water to stop them sticking together.
Step 3
Place the spinach in a large, hot frying pan with a splash of water. Cook and stir for one to two minutes until wilted.
Step 4
Add the crème fraîche, broad beans, dill, lemon zest and juice. Simmer for one-two minutes until heated through. Season well.
Step 5
Place a sheet of pasta on each plate, top with some of the asparagus and sauce, then repeat with the remaining three sheets, the asparagus and sauce.
