250g fresh lasagne sheets, torn into 3-4cm wide shreds
45g fresh breadcrumbs
Small handful fresh basil or parsley leaves to serve
Heat the oven to 180°C/160°C fan/gas 4. Whisk the cream, cheese and egg yolks with plenty of freshly ground black pepper until smooth.
Heat a splash of olive oil in a shallow casserole and fry the lardons for 5 minutes. Add the frozen peas, lasagne shreds and 400ml freshly boiled water, stirring well to make sure the pasta isn’t sticking together, then boil for 2 minutes.
Remove from the heat and stir in the creamy cheese mixture to fully coat and incorporate everything. Sprinkle over the breadcrumbs and cook in the oven for 15-20 minutes until golden and crisp. Serve scattered with fresh herbs.