I had some lasagne sheets sitting in the fridge. But I didn’t fancy the traditional, meaty lasagne, wanted something different. I looked up a few ideas on food.network. co.uk, and came up with a green lasagne, not quite a veggie one, as pancetta is involved. I fried it first, then threw a good few chopped tomatoes, seasoned it well and then put the asparagus on top and covered the pan, just to cook it very,very lightly. Not that it needed it, I decided later.  I made the bechamel usual way and a little layer of whizzed basil and sun dried tomatoes and pine nuts, as suggested in one of the posts.  It didn’t contribute massively to the flavour overall, but must have been tried.

It was more filling than I expected, we have half of it for lunch tomorrow, but quite pleasant overall. Nothing beats lasagne bolognese though.

And it’s difficult to make it  look pretty on the plate!