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How to make Individual asparagus lasagne

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

3 bunches asparagus, trimmed
2 tablespoons olive oil, plus extra, to grease
2 leeks, trimmed, thinly sliced
1 lemon, zested
2 tablespoons roughly chopped dill
2 egg yolks
400g fresh ricotta
400g Tamar Valley Greek Style Yoghurt
60g (3/4 cup) grated parmesan
28 wonton wrappers (see note)

Method

Step 1 Cook asparagus in a saucepan of boiling salted water for 2 minutes or until cooked but still retains a bite. Drain, then refresh under cold running water.
Step 2 Heat oil in a frying pan over medium heat. Add leeks and cook, stirring, for 8 minutes or until soft. Remove from heat. Cut tips from asparagus and reserve, then finely chop stalks and add to pan with zest and dill.
Step 3 Process yolks, ricotta, yoghurt and 40g parmesan in a food processor until combined. Season with salt and pepper.
Step 4 Preheat oven to 180C fan-forced. Grease ovenproof dishes with extra oil, then place 2 wrappers in the base of each. Divide half the asparagus mixture among dishes, then top each with 1 wrapper and 2 heaped tablespoons ricotta mixture. Cover each with 3 more wrappers, remaining asparagus mixture and a final wrapper. Spoon over remaining ricotta mixture, then scatter with remaining 20g parmesan and reserved asparagus tips.
Step 5 Bake lasagne for 20 minutes or until browned and heated through. Serve immediately.