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Green Vegetable Lasagne

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.

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.

Step 3

Add asparagus stems, drained frozen peas, broad beans, baby spinach leaves and stock and bring to the boil.

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.

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.

Step 8

Cover with foil and bake for 30 minutes; remove foil for another 10 minutes or until golden brown.

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