This lasagne is a fresh alternative to the traditional Bolognese based recipe. I have used asparagus, broad beans and peas here, but the recipe will work equally well with other greens. As with any lasagne, the bulk of the work is in the preparation of your filling ingredients. The layering and baking is the easy part.


Serves 6

400g dry lasagne sheets
400g ricotta
1 bowl of pesto (see recipe here)
1 bunch green asparagus, cut in 3 pieces
200g peas (fresh or frozen)
200g broad beans (fresh or frozen)
1 bunch spring onions, finely chopped
50g Parmesan
1 large Buffalo mozzarella ball, finely sliced
Salt and freshly ground black pepper

Bring two large pans of salted water to a boil. In one pan blanch each of the vegetables off separately, drain under cold water to stop the cooking and set aside. In the other pan, blanch the lasagne sheets in small batches, to prevent them sticking together. Blanch each batch for 2 minutes, then drain and lay the sheets flat on a damp tea towel without overlapping. Preheat the oven to 180°C. Mix the pesto and ricotta together, keeping a good tablespoon of pesto on the side to top off the dish.

Drizzle some olive oil in a large oven dish and place a first layer of lasagne on the bottom. Spread over some pesto and ricotta mix and arrange the asparagus over it. Make sure to leave plenty of space between the vegetables in each separate layer, the lasagne will taste better if not overfilled. Sprinkle some spring onions, a little Parmesan and a grind of pepper over the vegetables in each layer.

Cover with a new layer of lasagne and repeat with the two remaining vegetables. End with a final layer of lasagne, spread over the extra pesto, place the slices of mozzarella on top and finish with a drizzle of olive oil. Cover with aluminium foil and bake in the oven for 20 to 30 minutes.


This recipe is from Marina Bautier's cookbook Vendredi.