Single-serving lasagna with asparagus, ricotta, and a mild meat mixture

A simpler, lighter take on spring comfort food. These single-serving lasagnas combine a creamy ricotta filling, sautéed asparagus, peas, lemon, and herbs with crispy, golden lasagna sheets. The perfect quick lunch or dinner when you want something fresh and full of flavor without the tedious layering of classic lasagna. You don’t have to throw away leftover asparagus, shallots, peas, or trimmed asparagus stalks. Just simmer them briefly with rice and broth, and in no time you’ll have a simple base for a creamy spring risotto or a side dish for the coming days. Great for meal prep and using up all ingredients without waste.

Ready in 30 minutes

Serves 1

Difficulty simple

Ingredients

2–3 lasagna sheets
100–120 g of meat, to taste
4–5 stalks of green asparagus
a handful of peas
1/2 shallot
2 tablespoons of ricotta
1–2 teaspoons of pesto
20–30 g Parmesan cheese
lemon juice
fresh basil
a handful of spinach (optional)
Parmesan or mozzarella for gratin
olive oil
salt and pepper

Method

Cook the lasagna sheets in salted water until tender, then set aside.
In a skillet with a little olive oil, sauté the finely chopped shallots along with the asparagus and peas.
Once the vegetables have softened slightly, set them aside. In the same pan, brown the meat—you can use chicken cut into small cubes or ground meat, depending on your preference.
Season with salt and pepper, and mix with the vegetables after browning.
Add the ricotta, a little lemon juice, grated Parmesan, fresh basil, and, if desired, a handful of spinach to the mixture.
Spread a thin layer of pesto on each lasagna sheet, fill with the prepared mixture, and fold in half.
Top with the remaining sautéed asparagus and a little cheese, then bake briefly at 190°C until golden brown.

Tips and tricks

Instead of chicken, you can also use turkey, ground meat, or a vegetarian version with more ricotta and spinach.
Lasagna tastes great with burrata, extra lemon zest, or a drizzle of chili oil on top.
If you want an even creamier version, add a tablespoon of cottage cheese or a little Parmesan to the ricotta.
Use leftover vegetables and asparagus stalks to make a quick risotto or soup—just simmer them with rice and broth.