This lasagne is inspired by a delicious Jamie Oliver recipe. It's important you get fresh lasagne sheets (not dried!!).
INGREDIENTS
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
METHOD
Step 1
Place asparagus tips in a bowl, cover with boiling water and cling wrap and set aside for 5 minutes.
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Step 2
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.
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Step 3
Add asparagus stems, drained frozen peas, broad beans, baby spinach leaves and stock and bring to the boil.
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Step 4
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.
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Step 5
Preheat oven to 200°C. Lightly oil a baking dish.
Step 6
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.
Step 7
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.
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Step 8
Cover with foil and bake for 30 minutes; remove foil for another 10 minutes or until golden brown.
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