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

spring lasagne

This light and bright seasonal take on the Italian classic makes for a fresh and tasty springtime supper.



  • Asparagus 250g, trimmed
  • 235g, washed
  • 200ml
  • 175g, thawed
  • Fresh dill 15g, finely chopped
  • 1/2 unwaxed lemon juiced and zested


  • 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.