- Asparagus & Broad Bean Lasagne.jpg (55.85 KiB) Viewed 194 times
Preparation time: 35 minutes
Cooking time: 1 hour 10 minutes
Serves: 4
No nutritional information available.
Ingredients
- 225ml whole milk
- 320g frozen baby broad beans
- 3 garlic cloves, chopped
- 30g pack fresh basil, roughly chopped
- ½ lemon zested
- 4 spring onions, chopped
- 1 tsp vegetable bouillon powder
- 6 wholemeal lasagne sheets
- 320g frozen peas
- 2 x 300g tubs low-fat cottage cheese
- 1 egg
- Whole nutmeg, for grating
- 250g asparagus, woody ends trimmed
- 25g parmesan, or vegetarian alternative, finely grated
Method
1. Heat oven to 180°C/160°C Fan/Gas Mark 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if required). Cook for 3 minutes to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few minutes with a hand blender until smooth.
2. Spoon half the purée into a 20cm x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
3. Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan, or vegetarian alternative if using. Bake for 1 hour until golden and a knife easily slides through.
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