Yotam Ottolenghi emphasizes the versatility of lasagne, allowing for varied fillings and sauces. Highlighting British asparagus, which inspired the dish, he presented a recipe combining layered pasta with a vegetarian pecorino bechamel. The preparation involves creating a roux and blending asparagus with aromatic ingredients. Best served fresh and warm, this recipe shows how traditional dishes can be reinvented, welcoming seasonal produce and encouraging creativity in the kitchen.
"As Yotam Ottolenghi once said here before, a lasagne doesn't have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne."
"This particular one came about because I was so extremely excited about British asparagus arriving early this year that I bought far too much of it...it's still fresh-tasting and, like any good lasagne, comforting to boot."
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