Lasagne primavera
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.8 out of 5.8 ratingsRate
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Celebrate spring with a veggie lasagne made with spinach, peas, asparagus and leeks. Top with pine nuts for added texture
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 small onion
leek or large shallot
-
2 garlic cloves
-
1 bunch of asparagus
-
1 tbsp olive oil
-
100ml white wine
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160g frozen peas
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4 tbsp crème fraîche
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1 tbsp pesto
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2 handfuls of spinach
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4 fresh lasagne sheets
-
handful of soft herbs
like tarragon, dill and mint, plus extra to serve
-
15g parmesan
plus extra to serve
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2 tbsp pine nuts
roasted (optional)
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Nutrition: Per serving
- kcal467
- fat25g
- saturates11g
- carbs33g
- sugars11g
- fibre18g
- protein14g
- salt0.4g
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Method
-
step 1
Finely chop the onion, crush the garlic, trim and cut the asparagus into 4cm pieces. Bring a large pan of salted water to the boil.
-
step 2
Heat the oil in a frying pan over a medium heat and fry the onion for 5 mins until soft. Stir in the crushed garlic and asparagus pieces. Add the wine and simmer for 5 mins until the asparagus is bright green.
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step 3
Stir the peas, crème fraîche, pesto and spinach into the pan. Season with salt and black pepper. Simmer for 3-4 mins until thickened and the spinach has wilted. Cut the lasagne sheets in half and blanch in boiling water for 2-3 mins until tender.
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step 4
Lift the lasagne sheets into the pan with some of the pasta water. Add the herbs and parmesan and toss until the pasta is coated in the sauce. Layer the sheets and filling into bowls. Top with the pine nuts and more herbs and parmesan.
Recipe from Good Food magazine, April 2026
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A star rating of 4.8 out of 5.8 ratings
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