Spring Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
350g Asparagus, trimmed6 sheets dried Lasagne500g Washed Spinach200ml tub half fat creme fraiche175g frozen Baby Broad Beans, thawed (and double podded - optional)15g pack fresh dill, finely choppedZest and juice of ½ unwaxed lemon
Place the asparagus in a fan steamer or colander over a pan of boiling water. Cook for 8–10 minutes until tender then remove.
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 1–2 minutes until wilted. Add the crème fraîche, broad beans, dill, lemon zest and juice. Simmer for 1–2 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.
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 1–2 minutes until wilted. Add the crème fraîche, broad beans, dill, lemon zest and juice. Simmer for 1–2 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.
Nutritional Info Amount Per Serving
- Calories: 413.6
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 137.2 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 10.1 g
- Protein: 19.7 g