Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day
Prep:35 mins
Serves 4
225ml whole milk320g frozen baby broad beans3 garlic cloves, chopped30g pack fresh basil, roughly chopped½ lemon, zested4 spring onions, chopped1 tsp vegetable bouillon powder6 wholemeal lasagne sheets320g frozen peas2 x 300g tubs low-fat cottage cheese1 eggwhole nutmeg, for grating250g asparagus, woody ends trimmed25g parmesan or vegetarian alternative, finely grated
STEP 1Heat 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 2Spoon 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 3Whisk 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.
