Spring Broken Lasagna

The recent 6″ of snow doesn’t exactly make it feel like Spring but seeing some daffodils pop up just prior to the storm gave me hope. Many of us are at home, quarantined for the time being and passing the time as best we can. Seeing those flower pop up in a new house where I have no idea what’s going to come up next has provided some excitement. “Hey a hyacinth!, Oooh, I think we’re gonna have tulips!” It’s the little things, right? Feeling Spring-ish and needing to cook from home, I immediately thought of asparagus, peas and other greens. So here’s a simple dish that’s easy to prepare and will hopefully bring that lil bit of seasonal enjoyment your way. Paired with a flowery playlist.

Spring Broken Lasagna
Serves 2-3

1/2 pound lasagna noodles
8 ounces whole milk ricotta cheese
1 lemons, zested and juiced
1 tablespoon extra-virgin olive oil
Salt and pepper
2 oz prosciutto cubes (or lardon/bacon)
1/2 bunch asparagus, ends trimmed, and sliced
1/2 cup peas
2 tablespoons basil leaves, chopped 
1.5 teaspoons finely chopped mint
1 tablespoon minced chives

• Place the ricotta, lemon zest and juice, olive oil, and salt and pepper in a large bowl and mix together. Set aside.
• Boil a large pot of salted water. Cook the lasagna noodles until al dente, about 9 minutes. Drain, add to the ricotta mixture and toss.
• Heat about a tablespoon of olive oil in a skillet over medium heat. Sauté prosciutto for a few minutes and add the asparagus and peas with a pinch of salt. Cook until the vegetables are bright green and just tender, about 3 minutes.
• Add the prosciutto, asparagus and peas to the ricotta and lasagna. Top basil, chives and mint.