Description

A tasty meal when you have a strong craving for vegetables.

Ingredients

Method

Prepare the vegetables by slicing the spring onions, zucchini, asparagus and mint. When slicing asparagus, keep the heads aside and you may need to slice the stems horizontally (half / quarter) a few times depending on how thick they are.

Crush and chop finely the 6 cloves of garlic and break apart / chop the anchovies.

Grate half of the rind of the lemon and grate the Parmesan cheese for easy use later.

Put the oil from the anchovies tin into a deep pot and turn the heat to high. Add the chopped anchovies garlic, springs onions and a splash of hot boiled water. Stir constantly so nothing catches to the pot base for a few minutes.

Add the peas, broad beans, zucchini, asparagus, mint, lemon ride and cream, while stirring constantly for a few minutes.

Use a masher to squash the mixture down and the add the stock. Bring to the boil and then add 250 g of the cottage cheese. Stir and season as necessary with salt and pepper.

Select a deep oven tray and add a good base layer of the vegetable mix to the tray. Add a layer of the lasagne sheets, top with Parmesan and mozzarella cheese. Repeat this process until all the vegetable mixture has been used, finishing with the sheets on top.

Press the mixture down firmly. Add some water to the remaining 250g cottage cheese and mix well. Add this to the top layer of your lasagne with mozzarella & Parmesan. Distribute the asparagus heads across the top and dash with olive oil and a sprinkle of thyme.

Place the tray into a pre-heated 180 degrees oven for about 30-40 minutes. The lasagne will be ready when the pasta is cooked, so please refer to the packaging instructions for the brand you use.

Tags