Healthy & Delicious Lasagna Recipe

This dish is packed with nutritious, green vegetables.  It is great for days when you want some comfort food with a bit of a punch.

This recipe is adapted from Jamie Oliver's recipe.

Ingredients

• 1 bunch of spring onions
• ½ x 30 g tin of sustainable anchovies in oil
• 6 cloves of garlic
• 700 g asparagus
• 500 g frozen peas
• 300 g frozen broad beans
• 1 big bunch of fresh mint
• 300 ml single cream
• 1 lemon
• 300 m organic vegetable stock
• 2 x 250 g tubs of cottage cheese
• 500 g fresh lasagne sheets
• Parmesan cheese
• olive oil
• a few sprigs of fresh thyme

Instructions

1. Preheat the grill to high.
2. Trim and finely slice the spring onions.
3. Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies.
4. Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
5. Trim off the woody ends from the asparagus and finely slice.  Add the stems to the pan, reserving the tips for later.
6. Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
7. Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
8. Roughly mash and squash everything in the pan using a fork or a potato masher, then season with salt and pepper.
9. Pour in the stock and bring to the boil.
10. Stir in 1 tub of cottage cheese – the consistency should be creamy and loose.
11. Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
12. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
13. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
14. Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
15. Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.