Asparagus & broad bean lasagne

asparagus broad beans calcium folate healthy iron lasagne low calorie low fat vegetarian

N/A

Source

Ingredients

225ml whole milk

320g frozen baby broad beans

3 garlic cloves , chopped

30g pack fresh basil , roughly chopped

½ lemon , zested

4 spring onions , chopped

1 tsp vegetable bouillon powder

6 wholemeal lasagne sheets

320g frozen peas

2 x 300g tubs low-fat cottage cheese

1 egg

whole nutmeg , for grating

250g asparagus , woody ends trimmed

25g parmesan or vegetarian alternative, finely grated

Method

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.

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.

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.