Simple summer lasagne

Method

1 Bring a pan of lightly salted water to the boil. Cook asparagus tips for 1-2min until almost tender. Remove and cool in running water. Keep in a bowl of cold water.

2 Cook beans for 2min in same pan. Drain; refresh in cold water. When cool, pop the beans out of their skins (you won't need to do this if they're young and tender). Add to bowl of asparagus.

3 To serve, heat the oil in a large pan and fry the shallots for 5min over a low to medium heat until softened. Stir in mascarpone, lemon zest and juice. Simmer for 2min until hot - add a splash of hot water if sauce is too thick. Stir in three-quarters of the herbs.

4 Bring another large pan of lightly salted water to the boil. Cook pasta for 1-2min or according to packet instructions. Remove and keep warm. Add blanched vegetables to pasta water for 30sec to heat. Drain.

5 Meanwhile, warm six plates. Lay a pasta sheet on each. Top with vegetables, followed by three-quarters of the sauce. Top with the remaining lasagne. Drizzle over the rest of the sauce, then garnish with remaining herbs, pecorino and a drizzle of olive oil.