Prep:35 mins Cook:1 hr and 10 mins
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
whole nutmeg , for grating
250g asparagus , woody ends trimmed
25g parmesan or vegetarian alternative, finely grated
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.