To make the filling, add the peas, parmesan, ricotta, lemon zest, herbs and salt and pepper to the bowl of a food processor and pulse until the mixture is almost smooth. Transfer to a bowl and set aside.

In a medium-size saute pan over medium heat, cook the pancetta until it is crisp and has rendered it's fat. Transfer the cooked pancetta to a paper towel lined plate. Add the shallots to the pan and cook until just tender, about 1 minute. Add the white wine to pan and reduce by half, about 2 to 3 minutes. Add the heavy cream, lemon zest and tarragon and simmer until the cream has thickened, another 2 to 3 minutes. Transfer the pancetta back to the pan, add the fresh peas and simmer for another minute until the peas are warmed through.

Cut the lasagna sheets into 3-inch squares, you should have about 24 squares. Bring a large pot of wate to a boil and season well with salt. Prepare a baking sheet or a platter with parchment paper rubbed with 1 tablespoon of olive oil. Add the pasta squares to the pot in batches and cook for 2 minutes or just tender. Place the cooked pasta sheets on the baking sheet. Continue with this process until all of the pasta is cooked. Drizzle the pasta with the remaining tablespoon of olive oil.

To serve, warm the pea puree in a small saucepan or in the microwave. Place one pasta square in a bowl, spoon 1 tablespoon of the pea puree on the pasta, spoon a small amount of the sauce on top of the puree, add another pasta square, top with the pea puree and sauce, then a third sheet of pasta, puree and sauce and finally top with a fourth square of pasta and a spoonful of the sauce. Top with grated parmesan and garnish with pea shoots. Continue until you have used all of  the pasta, puree and sauce. Serve immediately.

Note: you will have extra pasta squares in case some of the pasta tears or sticks together while cooking.