Weeknight Broken Lasagna with Lots of Greens

• servings: 6 servings

Ingredients

1 pound lasagna noodles

15 ounces whole milk ricotta cheese

2 lemons, zested and juiced

1 tablespoon finely chopped mint

3 tablespoons minced chives

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 bunch asparagus, ends trimmed and stalks sliced in half lengthwise

1 cup peas

1 handful basil leaves, roughly torn

1 bunch watercress or baby arugula, roughly chopped

1/3 cup pine nuts, toasted in a dry pan

Directions

First, boil a large pot of salted water. Cook the lasagna noodles until al dente, about 9 minutes. Drain and arrange in a single layer on a baking sheet or clean counter so they don’t stick together.

While the pasta cooks, scoop the ricotta cheese into a large bowl and mix in the zest of 1 lemon, juice of 2 lemons, mint, chives, 1 teaspoon of salt, and 1/4 cup olive oil. Set aside.

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the asparagus and peas with a pinch of salt until bright green and just tender, about 3 minutes.

Toss the lasagna noodles with the ricotta cheese mixture. Taste and add salt if needed. Arrange the coated noodles on a large platter or in a serving bowl. Top with asparagus, peas, basil, watercress, and pine nuts. To finish, sprinkle over the remaining lemon zest and serve warm or at room temperature.