Asparagus and ricotta lasagne

Layers of pasta, asparagus, fresh mint and lemon are cooking in a creamy ricotta sauce to make a vegetarian dish which proves lasagne isn't just for meat-lovers.

INGREDIENTS:

Extra-virgin olive oil
2 garlic cloves
Splash of dry white wine
175g ricotta
50ml whipping cream
18 asparagus spears
Fresh mint leaves
Zest and juice of a lemon
25g grated parmesan or vegetarian alternative
8 fresh egg lasagne sheets
Drizzle of extra-virgin olive oil
Extra lemon zest
Grated parmesan or vegetarian alternative

METHOD:

01.Heat the olive oil in a frying pan. Finely slice the garlic cloves, then gently fry for 30 seconds. Add a splash of dry white wine and bubble for a minute, then stir in the ricotta and whipping cream. Season.
02.Meanwhile bring a pan of water to the boil. Trim the asparagus spears, then blanch for 2-3 minutes. Drain, refresh in cold water, then chop into 3cm pieces and add to the frying pan. Shred the mint leaves, then add with the lemon zest and juice. Stir in the parmesan.
03.Bring another pan of salted water to the boil, then cook the lasagne sheets, in batches if necessary, for 2 minutes. Drain well, then put a lasagne sheet on each of 4 plates. Divide half the mixture among them, then top each with another lasagne sheet and the rest of the asparagus mixture. Serve with another drizzle of extra-virgin olive oil and a scattering of extra lemon zest and grated parmesan.

Nutritional info per serving

Calories337kcals
Fat19.5g (8.4g saturated)
Protein14.1g
Carbohydrates24.7g (3.6g sugars)
Fibre2.1g
Salt0.3g