3 dried lasagna sheets (not the no-boil kind)
1 big bunch asparagus
2 big handfuls of fresh green beans (I'm guessing about 1/2 a pound)
2 tbsp butter
2 cups of fresh spinach
1 cup of sour cream
2 tbsp fresh dill
1 lemon, zest and juice
Some shavings of parmesan cheese
Kosher salt and black pepper
Bring a pot of salted water to a boil. When it boils, add the lasagna noodles and cook to package directions. Drain and cut the lasagna sheets in half.
Trim the bottom 1-2 inches off the asparagus and set aside. Chop the ends off the green beans. In a large saute pan, add about a tbsp of olive oil over medium heat and then add the asparagus and green beans. You'll want to saute them for approximately 8 minutes. You want them to have a nice bright green color and be tender yet slightly crisp.
While the asparagus and beans are sauteing, in a separate pan heat about 2 tbsp of butter over
medium heat. Add the zest of the lemon and the spinach. Squeeze the juice over the spinach and let wilt down for about a minute. If you cook the spinach too long it turns a nasty olive green color. Then add the sour cream and dill. Let this simmer for a couple minutes and season with salt and pepper. Remove from the heat.
To assemble, place a 1/2 lasagna sheet on the plate, put a few asparagus spears and beans on top, spoon over the dill-lemon cream sauce and repeat until you have three layers. The top should be asparagus spears/beans and then garnish with a little bit more fresh dill and shavings of parmesan cheese.
Serve with a salad and crusty bread.
