Veg Lasagne

April 10, 2011

Jamie’s 30 Minute Meals is getting a workout at the moment and this lasagne is another winner. If you need some protein add crispy pancetta to the pea mixture. I used fresh ricotta instead of cottage cheese which worked beautifully. Serve with cherry tomatoes doused in balsamic vinegar or rocket salad.

NB the 30 minute version of this is cooked on the stove top and under the grill. If you’re not in a hurry you can cook in a conventional oven on 180 for approx 40-60 minutes.

Serves 4-6 (depending on how hungry!)

Ingredients:

a bunch of spring onions
1/2 a 30g tin of anchovies in oil
6 cloves of garlic
700g asparagus
500g frozen peas
300g frozen broad beans
a large bunch of fresh mint
300ml single cream
1 lemon
300ml organic vegetable stock
2 x 250g tubs of cottage cheese
500g of fresh lasagne sheets
Parmesan cheese
a couple of sprigs of fresh thyme

Half-fill and boil the kettle. Put a large frying pan on a high heat. Turn the grill on to full whack.

Trim and finely slice the spring onions. Pour the oil from the tin of anchoves into the frying pan with half the tin of anchovies, add the spring onions, crush in 6 unpeeled cloves of garlic and toss well.

Trim the ends of the asparagus and finely slice the stems, leaving the tips whole. Set the tips aside and add the stems to the pan with a pinch of salt and pepper. Add a splash of boiled water. Keep stirring so nothing catches.

Add the peas and broad beans to the pan of asparagus and stir occasionally. Pick and roughly chop the mint leaves and add to the pan with the cream. Finely grate in the zest of 1/2 a lemon.

Roughly mash and squash everything in the pan, tasting and tweaking if necessary. Cover with stock and bring back to the boil. Add 1 tub of cottage cheese to the vegetable mixture. The consistency should be quite creamy and loose.

Put a large deep sturdy roasting tray (approx. 30 x 35cm) on a medium heat. Spoon in about a quarter of the veggie mixture to cover the bottom of the tray. Top with a layer of fresh lasagne sheets and a really good grating of Parmesan. Quickly repeat the layers til the vegetables run out, finishing with lasagne.

Mix a splash of water into the second tub of cottage cheese and spread it all over the top layer of lasagne. Toss the asparagus tips in the empty frying pan with a drizzle of olive oil. Tip on to the lasagne. Push everything down with the back of a spoon to help compact it, and finish with the thyme leaves, a drizzle of olive oil and a generous grating of Parmesan.

Turn the heat up under the tray until bubbling, then place under the grill on the middle shelf for 8 minutes or until golden and gorgeous.

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