Spring-fresh wild garlic and asparagus lasagne – vegetarian & aromatic

preparation

Wash the asparagus spears, trim off the woody end, and peel the lower third. Cook in plenty of salted water with a pinch of sugar for about 8 minutes until al dente.

Wash the wild garlic, pat dry, and cut into finger-width strips. Preheat the oven to 175ºC (top/bottom heat).

Whisk the ricotta and vegetable stock until smooth and cover the bottom of the baking dish with a few tablespoons of the mixture. Then place a layer of lasagna sheets on top and spread with some of the ricotta mixture.

When the asparagus is cooked, drain well. Place some of the asparagus spears lengthwise in the baking dish and top with a portion of chopped wild garlic. Spread a layer of ricotta mixture on top, sprinkle with a third of the cheese, and add another layer of lasagna sheets. Continue until all the ingredients are used up.

Top with a layer of cheese and bake the lasagna in the center of the oven for about 45 minutes, until the cheese is golden brown. Remove the dish from the oven, thinly slice the remaining wild garlic leaves, and scatter them over the lasagna.