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.