This light and bright seasonal take on the Italian classic makes for a fresh and tasty springtime supper.
Fresh dill 15g,
1/2 unwaxed lemon
juiced and zested
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.
Cut each cooked lasagne sheet into four pieces. Place the pieces in the reserved water to stop them sticking together.
Place the spinach in a large, hot frying pan with a splash of water. Cook and stir for one to two minutes until wilted.
Add the crème fraîche, broad beans, dill, lemon zest and juice. Simmer for one-two minutes until heated through. Season well.
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.