Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Asparagus, Spinach & Ricotta Open Lasagne

Spring on a plate! There are loads of reasons why it’s better to eat seasonally – more flavour & increased nutritional value, supporting local farmers, reduced food miles and when there’s an abundance of a produce, the price comes down. Broad beans are just coming into the shops now so expect to see me using these lots over the next few weeks. They would have been fab in this but I didn’t have any so used frozen edamame beans instead. Apologies this isn’t an Anna’s One Pot 😖 but it’s worth it!

Serves: 4

Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Difficulty: easy



300g fresh lasagne sheets
1 garlic clove crushed
1 tsp olive oil (plus extra for drizzling)
250g ricotta
2tbsp milk
200g fresh spinach
450g asparagus
100g edamame beans, broad beans or peas
4 eggs


For the poached eggs, get a large pan of water boiling (I use a deep frying pan). Crack your eggs into ramekins.
Turn the heat down so the water is just simmering. Using a spatula swirl the water to create a whirlpool and quickly drop the eggs in one at a time. Stick a lid on the pan & after 1 minute remove the pan from the heat. Leave to stand for 3 minutes whilst you prep the rest of the dish.

In a pan soften the garlic for a minute before stirring in the spinach. Let it wilt then stir in the ricotta and milk. Season.

Get another large pan of water to boil and drop in the lasagne sheets and asparagus. Boil for 2 minutes before adding the beans. Simmer for 1 minute more before draining.

To make the lasagne layer the lasagne sheets (4 each) with a spoonful of the ricotta and spinach mix, a scatter of beans and the asparagus spears. Top with the poached egg, a drizzle of olive oil and a little seasoning.

Print Recipe

Share recipe: Facebook Twitter Share Share