Pesto, pea and asparagus lasagna 

Serves 2–4

You really have to have the energy for lasagna. Not to eat it. If you’re anything like me you’ll devour it in ten seconds flat. But the preparation and assembly of this one is, admittedly, a touch complex. But it’s packed with good vegetables and is a great freezer meal. 

I’ll always be of the view that pesto makes everything better and there’s something delightful about a garlicky, fresh pesto mixed with a rich, heavy bechamel that is sure to warm you up as we shudder through what is hopefully the last of winter. You could of course top this with mozzarella but I kept it simple, with more béchamel and parmigiano reggiano. If you can smell burning coming from my home, don’t panic. It’s my new blowtorch, which came in particularly handy to melt the cheese on this dish. 

Ingredients:

For the lasagne

• 2 bunches of asparagus
• 1–2 cups of frozen peas
• A large handful of spinach
• 2–3 shallots
• 3 garlic cloves
• Pinch of salt
• A handful of pine nuts (about 15–20g)
• 2–3 large bunches of basil leaves
• Olive oil
• Juice of half a lemon
• 1 tbs of white wine vinegar
• 100g of parmigiano reggiano
• Packet of large lasagne sheets

For the béchamel

• 50g of butter
• 50g of flour
• 750ml of dull cream milk
• 2 tsp of nutmeg

Method:

1. Firstly you want to start prepping everything you’ll need as filling, so begin by making a quick pesto.
2. In a blender or using a mortar and pestle, crush the garlic, salt and pine nuts.
3. Add the basil and crush or blitz until combined, then add a good glug of olive oil.
4. Take your frozen peas out to start defrosting.
5. Chop your asparagus into thirds, and cook the stalks for a few minutes in boiling water.
6. Then, add the heads for about a minute.
7. Remove and place the asparagus chunks in a bowl of ice water to shock them, this will help maintain a vibrant green colour.
8. Drain and set aside in the bowl with peas.
9. In a small pan, gently fry your chopped shallots.
10. Add a splash of white wine to make sure the shallots don’t stick.
11. In a blender, blitz the asparagus, peas, shallots and spinach and the pesto.
12. Season and add lemon juice and olive oil to taste, set aside.
13. In a small pan, melt the butter.
14. Add the flour, whisking to combine.
15. Keep whisking for a few minutes until it smells like you’re baking biscuits.
16. Add the milk, a third at a time, and keep whisking until your arm is sore. 
17. Add the nutmeg and whisk, whisk, whisk. It should start to thicken.
18. The béchamel will continue to thicken even when you take this off the heat so keep that in mind. 
19. Time to assemble. Start with a bit of béchamel at the bottom of a deep rectangular dish.
20. Place your pasta sheet, then top with the green mixture, covering as much of the pasta as you can.
21. Spoon or ladle the béchamel on top, making sure any pasta is coated.
22. Sprinkle the grated cheese and start again with another layer.
23. When you get to the last layer, simply add your pasta, the rest of the béchamel and plenty of cheese.
24. Cover with foil and pop in the oven for 30-40 minutes at 180°C. The only thing you need to really cook is the pasta.
25. Remove the foil and either switch to grill and add a bit more cheese, or use a blowtorch to melt the cheese on top and give it that nice crispy, burnt finish.