Saturday 9 April 2011

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.

·            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)

·                   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.


Paul and El said...

Cor ... ta for the recipe! I've printed it out and will give it a go ! Love your idea about putting your fave recipes on the blog ... just might copy you on that one !! I've been separating out all my recipes and books too !
Elaine x

Elly and Mick said...

Elaine, do copy the recipe idea. Might be good for sharing around. I'm selling off any books that we only cook from occasionally. I'll put the recipes on the blog and ditch the book.

cooking blog said...

Amazing idea......... like it.

Psych Smith said...

wawo loved this one