4 spring onions
2 bunches of asparagus (600g)
1 fresh red chilli
300g ripe cherry tomatoes
1 bunch of fresh mint
1 small bulb of garlic
300g fresh lasagne sheets
30g Parmesan cheese
Trim and finely slice the spring onions, asparagus (leaving the tips whole) and chilli, and halve the cherry tomatoes • Scrape the veg into the casserole pan with 2 tablespoons of oil.
Roughly chop most of the top leafy half of the mint and add to the veg with a pinch of salt and pepper, then squash in 3 cloves of unpeeled garlic through a garlic crusher • Bash the remaining unpeeled garlic cloves and add to the lamb with the rosemary leaves • Cut the lasagne sheets into 2cm-thick strips, scatter them over the veg, then cover with 500ml of boiling water and mix together. Finely grate the Parmesan over the lasagnetti and turn the heat off •
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