Spring Lasagna

Name: Spring Lasagna
Ingredients: 3.5 oz ciabatta or sourdough, torn into chunks; 1 handful fresh basil leaves; 1 None spring onion, chopped; 2 tbsp olive oil; 1 tbsp butter; 1 tbsp fresh lemon thyme leaves; 2 None leeks, sliced; 1 1/2 lb asparagus, woody ends snapped off, cut into bite-size pieces; 10.5 oz peas; 2 oz fava beans; 9 oz ricotta cheese; 18 oz mascarpone cheese; 3 oz pecorino cheese, finely grated; 3/4 cup vegetable stock; 12 sheets lasagna; 4 oz buffalo mozzarella, torn into pieces

16 ingredients

3 steps

Ingredients

3.5 oz ciabatta or sourdough, torn into chunks
1 handful fresh basil leaves
1 None spring onion, chopped
2 tbsp olive oil
1 tbsp butter
1 tbsp fresh lemon thyme leaves
2 None leeks, sliced
1 1/2 lb asparagus, woody ends snapped off, cut into bite-size pieces
10.5 oz peas
2 oz fava beans
9 oz ricotta cheese
18 oz mascarpone cheese
3 oz pecorino cheese, finely grated
3/4 cup vegetable stock
12 sheets lasagna
4 oz buffalo mozzarella, torn into pieces

Directions

1

Preheat oven to 350°F. In a food processor, combine bread, basil, onion and 1 tbsp oil and pulse to form chunky crumbs. Season then set aside.
2

Heat butter and remaining oil in a frying pan over medium-high heat. Add lemon thyme, leeks and pinch of salt. Cook for 10 mins, or until softened. Remove from heat and stir in asparagus, peas and fava beans.
3

Combine ricotta, mascarpone, pecorino and stock. Season. Spread a little cheese mixture over base of a lasagna dish. Add a layer of lasagna sheets then 1/4 of cheese mixture followed by 1/3 of vegetables. Repeat twice more, finishing with pasta. Spread remaining cheese mixture over top and sprinkle with mozzarella and breadcrumbs. Bake for 1 hour, or until pasta is cooked through and breadcrumbs are golden.