Meera Sodha’s recipe for asparagus lasagne with pecorino

Lasagnas aren’t just about ragu and bechamel; they’re versatile enough to feature unexpected ingredients like asparagus. This dish, inspired by British asparagus’s early arrival, creatively incorporates it into a comforting vegetarian lasagna with a rich, creamy topping of pecorino and bechamel. The recipe is quick and easy: blend the asparagus in a food processor until small, sauté garlic and leeks alongside them, then layer everything in an oven tray for a bake-and-cool process. Serve it fresh or reheated.