Smoked Chicken, Zucchini and Asparagus Open Lasagne. An alternative way to serve a classic Italian favourite.
2 tbsp extra virgin olive oil, plus extra, to drizzle
2 garlic cloves, finely chopped
2 bunches asparagus, trimmed, cut in half
2 large zucchini, sliced into thin ribbons
2 tbsp white wine
2 tsp lemon zest
200g crème fraîche
375g packet (8 sheets) fresh lasagne sheets
350g smoked chicken breast, sliced or shredded
1 cup baby spinach leaves
½ cup ricotta
Heat oil in a medium frying pan over a medium heat. Add garlic and cook for 30 seconds or until aromatic. Add asparagus and cook for 1 minute. Add zucchini and cook for a further minute or until it begins to wilt. Pour in wine to deglaze pan, then add zest and crème fraîche. Gently stir until just melted. Remove from heat and season with sea salt flakes and freshly ground black pepper. Set aside in a warm place.
Meanwhile, heat a large saucepan of water and bring to a rolling boil. Add a little salt. Cut lasagne sheets in half lengthways. Cook lasagne in 2-3 batches for 2 minutes or until tender. Drain well in colander.
On serving plates, layer a lasagna sheet, then a little asparagus mixture, chicken and spinach, then repeat to use remaining.
To serve, top stacks with ricotta, extra oil and more freshly ground black pepper.
Asparagus is a great source of fibre, folate, chromium and vitamins A, C, E and K.