Recipes
Asparagus, salmon & ricotta open lasagne
Smoky fish and creamy ricotta complement the asparagus beautifully in this starter or tasty lunch
Smoky fish and creamy ricotta complement the asparagus beautifully in this starter or tasty lunch
(2 votes)
Cook: 14 Mins
Serves: 6
Price: £1.29 per serving
Nutritional Information
Each 187g serving contains
Energy
1464kj
350kcal
1464kj
350kcal
18%
Fat
17.2g
17.2g
Med
25%
25%
Saturates
5.2g
5.2g
Med
26%
26%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
1.68g
1.68g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
783kj/187kcal
Typical energy values per 100g:
783kj/187kcal
Ingredients
9 sheets fresh lasagne, cut in half to make 18 pieces
300g asparagus spears
Juice and zest of 1 lemon
2tbsp olive oil
100g ricotta
6 slices smoked salmon
3tbsp pesto
1tsp chilli flakes (optional)
Basil leaves, to garnish
Method
1
Cook the pasta in a pan of boiling water for 3-4 mins or until soft. Add the asparagus for the last 2 mins. Drain, remove the asparagus, then set aside the pasta.
2
In a bowl, toss the asparagus with the lemon juice and olive oil.
3
Arrange 3 pieces of pasta per plate in folds. Add a spoonful of ricotta to each, then some asparagus and a slice of the salmon.
4
Finish each plate with a dollop of ricotta and pesto. Top with the lemon zest, chilli flakes, if using, basil leaves and black pepper.