1. Combine ricotta, lemon zest, two tbsp olive oil and a pinch of salt in a bowl and stir until combined.
  2. Heat a large frying pan over medium high heat, and add asparagus, sugar snap peas and butter.
  3. Once vegetables are lightly golden brown, add sage and cook for a further minute or until vegetables are tender.
  4. Meanwhile, in a pot of boiling salted water, add lasagna sheets and cook until al dente. Add peas to the boiling water for the final minute of cooking time then drain lasagna sheets and peas well.
  5. Toss lasagna sheets and peas with remaining 2 tbsp olive oil and lemon juice to prevent lasagna sheets sticking together.
  6. Use tongs to place a sheet of lasagna onto four serving plates.
  7. Top each lasagna sheet with a spoonful of ricotta, sugar pea and asparagus mix, and drained peas.
  8. Repeat layers until all ingredients are used.
  9. Garnish with basil leaves and a little extra olive oil and lemon juice if desired.
  10. Serve and enjoy with family and friends!