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Asparagus & broad bean lasagne

Ingredients

  1. Step 1 225ml whole milk
  2. Step 2 320g frozen baby broad beans
  3. Step 3 3 garlic cloves , chopped
  4. Step 4 30g pack fresh basil , roughly chopped
  5. Step 5 ½ lemon , zested
  6. Step 6 4 spring onions , chopped
  7. Step 7 1 tsp vegetable bouillon powder
  8. Step 8 6 wholemeal lasagne sheets
  9. Step 9 320g frozen peas
  10. Step 10 2 x 300g tubs low-fat cottage cheese
  11. Step 11 1 egg
  12. Step 12 whole nutmeg , for grating
  13. Step 13 250g asparagus , woody ends trimmed
  14. Step 14 25g parmesan or vegetarian alternative, finely grated
Asparagus & broad bean lasagne
Calories: 461 Carbohydrate: 47 g Protein: 39 g Fat: 10 g
Cook time: 105 minutes Prep time: 35 minutes Total time: 140 minutes Servings: 4

TAGS

Dinner Main course Pastum Asparagu Broad bean Calcium Folate Healthy Iron Lasagne Low calorie Low fat Sara Buenfeld Vegetarian

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
  2. Step 2 Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
  3. Step 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. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.