Asparagus, salmon & ricotta open lasagne
- 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.