- 1 bunchspring onions
- ½ a 30g tinanchovies in oil
- 6 clovesgarlic
- 500gfrozen peas
- 300gfrozen broad beans
- large bunchfresh mint
- 300mlsingle cream
- 300mlvegetable stock
- 500gcottage cheese
- 2 packsfresh lasagne sheets(12 sheets total)
- Parmesan cheese
- Fresh thyme(or a pinch of dried thyme)
I knew I was going to love this dish when I saw anchovies in the ingredients, but don’t be alarmed if you aren’t as enthusiastic about them as me. They definitely give the vegetable filling a boost but you won’t taste a strong fish flavour.
The quantities that Jamie specifies make enough lasagne for eight people. Next time I would halve the ingredients and still have plenty of leftovers. If you follow the recipe exactly, make sure that you have a very large pan to cook the filling in. I thought my largest saucepan (20cm) would be sufficient but it could only house half of the filling so I ended up using two pans.
As with all of the 30 minute meals that I’ve attempted to date, this one took a bit longer because I lack some of the equipment. In this case I didn’t have a deep roasting tin that can be placed directly on a hob to speed up the cooking time so I finished the lasagne in the traditional way, by baking it in the oven.
I forgot to pick up spring onions so I used a leek instead and I couldn’t procure 700g of asparagus without spending a small fortune so I used 400g asparagus with 300g broccoli.
- Half fill and boil the kettle.
- Pour the oil from the anchovies into a saucepan and place on a medium heat. Finely slice the spring onions and half of the anchovies and then add them to the saucepan.
- Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn't burn.
- Trim the pointed tips off the asparagus and put aside, then trim the woody ends from the other side and discard (see this how to trim asparagus video for more information). Finely slice the stems of the asparagus into 1.5cm pieces before adding to the pan with a splash of water from the kettle.
- After five minutes, add the peas and broad beans along with a pinch of salt and pepper. Stir well.
- Pick and chop up the mint leaves then add them to the saucepan along with the cream. Grate in the zest of half a lemon.
- After a few minutes, use a potato masher to mash some of the filling to create texture. Cover with the vegetable stock and bring to the boil before adding 250g of cottage cheese.
- Give everything a good stir and cook for a few more minutes.
- Preheat the oven to 200°C.
- Take the vegetables off the heat and spoon around one quarter of the mixture into a 30cm x 35cm deep dish (I used two smaller dishes). Top with a lasagne sheet and a generous grating of 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.
- Drizzle olive oil over the asparagus tips then place onto the lasagne. Sprinkle over the thyme along with another good grating of parmesan and a final drizzle of olive oil.
- Bake in the oven for around 15 minutes until the topping has browned.