Smoked salmon, ricotta and asparagus freeform lasagne
- Cook asparagus in salted, boiling water for 2 to 3 minutes, then drain well. Season ricotta with salt and pepper to taste.
- Cook lasagne sheets in a large saucepan of boiling, salted water for 3 to 5 minutes or according to packet instructions until al dente. Remove with a slotted spoon and dab on paper towels to remove excess water. Trim lasagne sheets to give eight equal squares.
- To assemble, place one hot lasagne square on each plate. Top each with 1 heaped tablespoon of ricotta, some hot asparagus and sliced salmon. Cover with a second square of lasagne and more ricotta and salmon. Serve immediately with lemon wedges on the side to squeeze over.
2 x 300g bunches asparagus
200g ricotta cheese
Salt and freshly ground black pepper
150g lasagne sheets
200g cold-smoked salmon, sliced
Lemon wedges, to serve