This lasagne is inspired by a delicious Jamie Oliver recipe. It's important you get fresh lasagne sheets (not dried!!).
2 bunches of asparagus, ends trimmed, tips set aside, stems thinly chopped
3 anchovies, plus 1 tbs oil, mashed (optional)
8 spring onions, chopped
4 garlic cloves, crushed
400g frozen peas, defrosted in a bowl of boiling water
300g fresh or frozen broad beans, defrosted in a bowl of boiling water)
250g baby spinach leaves
200ml vegetable stock
1 bunch fresh mint, leaves picked & roughly chopped
1 lemon, zested
500g cottage cheese
375ml evaporated milk
1/2 tsp ground nutmeg
3 tbs Greek yoghurt
salt & cracked pepper
250g fresh lasagne sheets (not dried)
3 tbs parmesan cheese
2 tbs pumpkin seeds
Place asparagus tips in a bowl, cover with boiling water and cling wrap and set aside for 5 minutes.
Heat a frypan over medium heat, add anchovy oil and anchovies (if using), spring onions and garlic and cook for a few minutes, stirring occasionally.
Add asparagus stems, drained frozen peas, broad beans, baby spinach leaves and stock and bring to the boil.
Add mint leaves and lemon zest, then roughly mash all the vegetables to combine and make a thick chunky sauce. Combine evaporated milk with one tub of cottage cheese and ¼ tsp nutmeg and add to the vegetable mixture. Adjust seasonings.
Preheat oven to 200°C. Lightly oil a baking dish.
Cover the bottom of the dish with a quarter of the vegetable mix, top with lasagne sheets, a tablespoon of parmesan, then repeat layers, finishing with a sheet of lasagne.
Mix remaining tub of cottage cheese, yoghurt, remaining ¼ tsp nutmeg and spread over the last lasagne sheet, scatter over asparagus tips, sprinkle with parmesan cheese and pumpkin seeds.
Cover with foil and bake for 30 minutes; remove foil for another 10 minutes or until golden brown.