Spring Lasagna

• 3.5 oz ciabatta or sourdough, torn into chunks
• 1 handful fresh basil leaves
• 1 None spring onion, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp fresh lemon thyme leaves
• 2 None leeks, sliced
• 1 1/2 lb asparagus, woody ends snapped off, cut into bite-size pieces
• 10.5 oz peas
• 2 oz fava beans
• 9 oz ricotta cheese
• 18 oz mascarpone cheese
• 3 oz pecorino cheese, finely grated
• 3/4 cup vegetable stock
• 12 sheets lasagna
• 4 oz buffalo mozzarella, torn into pieces

1. Preheat oven to 350u0b0F. In a food processor, combine bread, basil, onion and 1 tbsp oil and pulse to form chunky crumbs. Season then set aside.
2. Heat butter and remaining oil in a frying pan over medium-high heat. Add lemon thyme, leeks and pinch of salt. Cook for 10 mins, or until softened. Remove from heat and stir in asparagus, peas and fava beans.
3. Combine ricotta, mascarpone, pecorino and stock. Season. Spread a little cheese mixture over base of a lasagna dish. Add a layer of lasagna sheets then 1/4 of cheese mixture followed by 1/3 of vegetables. Repeat twice more, finishing with pasta. Spread remaining cheese mixture over top and sprinkle with mozzarella and breadcrumbs. Bake for 1 hour, or until pasta is cooked through and breadcrumbs are golden.

sourdough, basil, spring onion, olive oil, butter, thyme, leeks, peas, fava beans, ricotta cheese, mascarpone cheese, pecorino cheese, vegetable stock, lasagna, buffalo mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/33326 (may not work)