• Save to your scrapbook
  • Save to your scrapbook

    Spring Lasagne

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spring Lasagne

    A light, fresh version of a traditional meat lasagne, which is assembled on the plate rather than baked, and full of seasonal flavours. £2.45 per serving.

    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 250g Waitrose Bunched Asparagus, trimmed
    • 2 large square sheets dried Waitrose Lasagne
    • 235g bag Waitrose Ready Washed Spinach
    • 200ml tub half fat creme fraiche
    • 175g frozen Waitrose Baby Broad Beans, thawed (and double podded - optional)
    • 15g pack fresh dill, finely chopped
    • Zest and juice of ½ unwaxed lemon


    1. Place the asparagus in a fan steamer or colander over a pan of boiling water. Cook for 8–10 minutes until tender then remove.
    2. 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), cut each sheet into 4 pieces and keep each piece in the reserved water to stop them sticking together.
    3. 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.
    4. 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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars