Recipe - Green Veg Lasagne

This recipe is my version of one from Jamie Oliver's 30 minute meals.  We usually make this the same week that we make another of our favourites - Chicken and Spinach Lasagne - because you only need half a packet of fresh lasagne for each of the recipes.

Don't be scared of the anchovies in this recipe - if you aren't a fan of them.  You don't taste them at all in the finished product!

This makes us 2 large serves and 2 smaller serves so two meals for the two of us.

INGREDIENTS

·            A bunch of spring onions

·            4 anchovies & 1 tsp of the oil (I buy them in a jar but you could use half a tin)

·            1 tsp crushed garlic (from jar)

·            2-3 bunches asparagus (when expensive, use less and increase other green veg)

·            250g pack surprise peas (or frozen peas)

·            200g green beans

·            200g broccoli pieces

·            Bunch of fresh mint

·            375ml low fat evaporated milk

·            2 tbsp cornflour

·            Zest of 1 small lemon

·            2 tsp vegetable stock powder (Vegeta)

·            Good pinch of salt

·            2 x 250g low fat cottage cheese

·            1/2 packet of fresh lasagne sheets (you need 4 layers)

·            Parmesan cheese

·            1 tsp dried thyme (or a few sprigs of fresh if you're lucky)

METHOD

·                   Half fill and boil the kettle.

·                   Preheat the oven to 180°C.

·                   Heat a high sided fry pan (or a large saucepan) to medium. 

·                   Put the garlic, anchovies and the oil the pan.

·                   Finely slice the spring onions and add them to the pan.

·                   Microwave the dried peas in water, or heat them in a separate saucepan.

·                   Trim the tips off the asparagus and put aside, trim off the woody ends and discard. 

·                   Finely slice the stems of the asparagus into half cm pieces before adding to the pan with a splash of water from the kettle.

·                   Slice the beans and chop the broccoli and add to the pan.

·                   After five minutes, add the drained peas. Stir well.

·                   Finely slice the mint leaves then add to the pan with the zest of half a lemon.

·                   Mix the cornflour into a little of the evaporated milk.

·                   Add the cornflour, balance of evaporated milk, stock powder and salt to the pan.

·                   Bring to the boil before adding 250g of cottage cheese.

·                   Give everything a good stir and cook for a few more minutes.

·                   Spray a 30cm x 30cm deep dish and lay a single layer of lasagne sheets on the bottom.

·                   Take the vegetables off the heat and spoon around 1/3 of the mixture over the lasagne sheets.

·                   Top with lasagne sheets and grated parmesan cheese.

·                   Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet.

·                   Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagne.

·                   Put the asparagus tips into the pan used for the vegetable mix and toss over heat.

·                   Lay asparagus tips over the lasagne with a sprinkle of thyme and then grated parmesan.

·                   Bake in the oven for around 20 minutes until the topping has browned.