Spring LasagneSubmitted by: CHEEKYCHOOK
350g Asparagus, trimmed
6 sheets dried Lasagne
500g Washed Spinach
200ml tub half fat creme fraiche
175g frozen Baby Broad Beans, thawed (and double podded - optional)
15g pack fresh dill, finely chopped
Zest and juice of Â½ unwaxed lemon
Meanwhile, bring another large pan of water to the boil. Cook the lasagne according to pack instructions until al dente. Drain (reserve a little water), keep each piece in the reserved water to stop them sticking together.
Place the spinach in a large, hot frying pan with a splash of water. Cook, stirring, for 1â€“2 minutes until wilted. Add the crÃ¨me fraÃ®che, broad beans, dill, lemon zest and juice. Simmer for 1â€“2 minutes until heated through. Season well.
Place a sheet of pasta on each plate, top with some of the asparagus and sauce, then repeat with the remaining 3 sheets, the asparagus and sauce.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.