Inspired by Jamie Oliver, this green vegetable lasagne is packed with fresh asparagus, peas, broad beans, and spinach. Using fresh lasagne sheets and creamy cottage cheese, it’s a wholesome and flavorful vegetarian dinner.
Ingredients
- 2 bunches of asparagus, ends trimmed, tips set aside, stems thinly chopped
- 3 anchovies + 1 tbsp oil, mashed (optional)
- 8 spring onions, chopped
- 4 garlic cloves, crushed
- 400 g frozen peas, defrosted in boiling water
- 300 g broad beans, defrosted in boiling water
- 250 g baby spinach leaves
- 200 ml vegetable stock
- 1 bunch fresh mint, leaves picked & roughly chopped
- 1 lemon, zested
- 500 g cottage cheese
- 375 ml evaporated milk
- ½ tsp ground nutmeg
- 3 tbsp Greek yoghurt
- Salt & cracked pepper
- 250 g fresh lasagne sheets (not dried)
- 3 tbsp Parmesan cheese
- 2 tbsp pumpkin seeds
Method
- Place asparagus tips in a bowl, cover with boiling water and cling wrap. Set aside for 5 minutes.
- Heat a frypan over medium heat. Add anchovy oil and anchovies (if using), spring onions, and garlic. Cook a few minutes.
- Add asparagus stems, drained peas, broad beans, spinach, and stock. Bring to the boil.
- Add mint leaves and lemon zest. Roughly mash vegetables to make a thick chunky sauce. Mix evaporated milk with half the cottage cheese and nutmeg, add to vegetables, and adjust seasoning.
- Preheat oven to 200°C. Lightly oil a baking dish.
- Layer: ¼ of vegetable mix on bottom, top with lasagne sheets, 1 tbsp Parmesan, repeat, finishing with a sheet of lasagne.
- Mix remaining cottage cheese, Greek yoghurt, and remaining nutmeg. Spread over last sheet, scatter asparagus tips, sprinkle Parmesan and pumpkin seeds.
- Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes until golden brown.
