Asparagus lasagne

Asparagus, salmon & ricotta open lasagne

Smoky fish and creamy ricotta complement the asparagus beautifully in this starter or tasty lunch

By , 26 April 2016
Asparagus, salmon & ricotta open lasagne
  • Ready in: 14 mins
  • Serves: 6
  • Price: £1.29 per serving

Crisp and vibrant, these versatile green spears have just come into season and look sunshine fresh in any dish!

Nutritional Info
Each 187g serving contains
  • Energy 1463KJ 350KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 782kJ/187kcal.
  • 9 sheets fresh lasagne, cut in half to make 18 pieces
  • 300g asparagus spears
  • Juice and zest of 1 lemon
  • 2tbsp olive oil
  • 100g ricotta
  • 6 slices smoked salmon
  • 3tbsp pesto
  • 1tsp chilli flakes (optional)
  • Basil leaves, to garnish
  • Cook the pasta in a pan of boiling water for 3-4 mins or until soft. Add the asparagus for the last 2 mins. Drain, remove the asparagus, then set aside the pasta.

  • In a bowl, toss the asparagus with the lemon juice and olive oil.

  • Arrange 3 pieces of pasta per plate in folds. Add a spoonful of ricotta to each, then some asparagus and a slice of the salmon.

  • Finish each plate with a dollop of ricotta and pesto. Top with the lemon zest, chilli flakes, if using, basil leaves and black pepper.