Asparagus & broad bean lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 225ml whole milk
- 320g frozen baby broad beans
- 3 garlic cloveschopped
- 30g pack fresh basilroughly chopped
- ½ lemonzested
- 4 spring onionschopped
- 1 tsp vegetable bouillon powder
- 6 wholemeal lasagnesheets
- 320g frozen peas
- 2 x 300g tubs low-fat cottage cheese
- 1 egg
- whole nutmegfor grating
- 250g asparaguswoody ends trimmed
- 25g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving
- kcal461low
- fat10glow
- saturates5g
- carbs47g
- sugars15g
- fibre16g
- protein39g
- salt1g
Method
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.
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.
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.
