Asparagus Lasagna

20260406, #BreakfastDiary 1684, 10°C/cloudy About 650kcal, calling in summer, Asparagus Lasagna. The original recipe uses stracciatella cheese instead of ricotta (that creamy stuff you find inside burrata). To get a similar texture, mix ricotta with heavy cream and salt, or if that's not on hand, add a little lemon juice and whip it.

2 sheets lasagna, 3T ricotta cheese, 5 asparagus spears, 1 cup peas, a little basil, parmesan cheese, 1/2 lemon (for zest and juice)

1. Boil the lasagna sheets in well-salted water. 2. Heat olive oil in a pan and sauté the trimmed asparagus and peas, then add a good pinch of salt and pepper and 20g butter to build up the flavor. 3. On a plate, layer a lasagna sheet, ricotta cheese, olive oil and pepper, the asparagus and peas from step 2, chopped basil, and parmesan cheese. Stack it up this way as many layers as you like. 4. Cover with a lasagna sheet, then top with the asparagus and peas from step 2, parmesan cheese, lemon zest, and a little lemon juice.

Inspired by @daniela_dish