This is a very simple lasagne recipe and perfect for summer as the filling is made with wonderfully green vegetables including asparagus and podded broad beans. We've used mascarpone, basil, mint and lemon in the filling for extra freshness. It's a light and seasonal take on a classic.
each freshly chopped basil, mint and chives, plus whole leaves to garnish
12
sheets fresh lasagne, cut in half to make squares
Pecorino shavings to garnish
1-2 tbsp extra virgin olive oil
Directions
Step 1
Bring a pan of lightly salted water to the boil. Cook asparagus tips for 1-2min until almost tender. Remove and cool in running water. Keep in a bowl of cold water.
Step 2
Cook beans for 2min in same pan. Drain; refresh in cold water. When cool, pop the beans out of their skins (you won't need to do this if they're young and tender). Add to bowl of asparagus.
Step 3
To serve, heat the oil in a large pan and fry the shallots for 5min over a low to medium heat until softened. Stir in mascarpone, lemon zest and juice. Simmer for 2min until hot - add a splash of hot water if sauce is too thick. Stir in three-quarters of the herbs.
Step 4
Bring another large pan of lightly salted water to the boil. Cook pasta for 1-2min or according to packet instructions. Remove and keep warm. Add blanched vegetables to pasta water for 30sec to heat. Drain.
Step 5
Meanwhile, warm six plates. Lay a pasta sheet on each. Top with vegetables, followed by three-quarters of the sauce. Top with the remaining lasagne. Drizzle over the rest of the sauce, then garnish with remaining herbs, pecorino and a drizzle of olive oil.
Per Serving:
Calories: 273
Total carbs: 28 g
Sugars: 3 g
Total fat: 14 g
Saturated fat: 4 g
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