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Summer veg lasagne
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Total Time:
25 minutes
Indulgent comfort dish: Green veggie pasta with zesty lemon and creamy cottage cheese sauce.
Ingredients:
  • 1 bunch of spring onions
  • ½ x 30 g tin of anchovies in oil from sustainable sources
  • 6 cloves of garlic
  • 700 g asparagus
  • 500 g frozen peas
  • 300 g frozen broad beans
  • 1 big bunch of fresh mint (60g)
  • 300 ml single cream
  • 1 lemon
  • 300 m organic vegetable stock
  • 2 x 250 g tubs of cottage cheese
  • 500 g fresh lasagne sheets
  • Parmesan cheese
  • a few sprigs of fresh thyme
Instructions:
  • 1. Preheat the grill to the highest setting. 2. Slice the spring onions finely after trimming them. 3. In a large frying pan over high heat, pour the oil from the anchovy tin, then add the spring onions and anchovies. 4. Use a garlic crusher to add the garlic directly to the pan, mix everything well. 5. Trim and slice the woody ends off the asparagus, then add the stems to the pan, saving the tips for later. 6. Season with sea salt and black pepper, add a splash of boiling water, and cook until softened. 7. Add peas, broad beans, mint, cream, and half of the lemon zest. 8. Mash and squash everything in the pan using a fork or potato masher, season with salt and pepper. 9. Pour in the stock and bring to a boil, then stir in 1 tub of cottage cheese until creamy and loose. 10. Heat a deep roasting tray on medium heat. 11. Layer a quarter of the veggie mixture, lasagne sheets, and grated Parmesan in the tray, repeat layering, finishing with lasagne sheets. 12. Mix the remaining cottage cheese with a splash of water, spread over the top. 13. Toss the asparagus tips in oil, place on top of the lasagne. 14. Add thyme leaves, a drizzle of oil, and more Parmesan on top of the lasagne. 15. Cook on high heat until bubbly, then grill until golden for 8 minutes. 16. Serve with a seasonal green salad.

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