Summer Vegetable Lasagne
This is a somewhat optimistic dish as it has the word summer in the title, but don't fear; it uses mostly frozen vegetables! If you want to use fresh green veg then go for it!
I got the idea from Jamie's 30 minute meals but made some changes to suit our taste.
Ingredients:
800g frozen bean mix from Waitrose (1kg bag contains broad beans, peas, and runner beans)
1/2 bag fresh spinach
1 bunch of spring onions, sliced
6 cloves of garlic, peeled and roughly crushed (yes SIX!)
Handful of fresh mint, roughly chopped
Zest of half a lemon
1 pack of fresh lasagne sheets, divided into 3
Parmesan, grated (enough to go in between the layers and on top)
500g cottage cheese - buy a 600g tub of light (1.5% fat) cottage cheese
300ml Elmea light single cream (or normal cream if you prefer)
200-300ml vegetable stock
Preheat the oven to a medium heat.
Add a splash of oil to a large pan and put it on a medium heat. Add the sliced spring onions and the crushed garlic and fry for a couple of minutes. If it starts to catch add in a little splash of the stock. Next, pour in the frozen pea mix and add a third of the vegetable stock (so the frozen mix can steam a little). After about five minutes add the chopped mint and lemon zest to the pan along with the cream. Use a potato masher to crush the veg a little and then add another 100ml of the stock with 250g of the cottage cheese. Give the mix a good stir and then layer the spinach leaves on top and allow them to wilt before stirring through. Leave it to bubble away for 5 minutes. You'll need the mix to divide into 4, so if you don't think it will go that far add the remaining 100ml of stock.
Add 1/4 of the mix to the bottom of a lasagne dish, spread out, and then layer over a third of the lasagne sheets (you may need to get scissor happy and divide a sheet in half so that the mix is covered!) and sprinkle with parmesan. Repeat until you have a quarter of the mix left in the pan and add another 250g of cottage cheese. Spread this over the lasagna, finish with grated Parmesan and pop it into the oven for 40 minutes (turning it around half way through) or until bubbling and golden on the top.
As Jamie suggested, I made a Tuscan Tomato salad to go with this and it worked really well. Keep an eye out for this recipe on our blog.
I got the idea from Jamie's 30 minute meals but made some changes to suit our taste.
Ingredients:
800g frozen bean mix from Waitrose (1kg bag contains broad beans, peas, and runner beans)
1/2 bag fresh spinach
1 bunch of spring onions, sliced
6 cloves of garlic, peeled and roughly crushed (yes SIX!)
Handful of fresh mint, roughly chopped
Zest of half a lemon
1 pack of fresh lasagne sheets, divided into 3
Parmesan, grated (enough to go in between the layers and on top)
500g cottage cheese - buy a 600g tub of light (1.5% fat) cottage cheese
300ml Elmea light single cream (or normal cream if you prefer)
200-300ml vegetable stock
Preheat the oven to a medium heat.
Add a splash of oil to a large pan and put it on a medium heat. Add the sliced spring onions and the crushed garlic and fry for a couple of minutes. If it starts to catch add in a little splash of the stock. Next, pour in the frozen pea mix and add a third of the vegetable stock (so the frozen mix can steam a little). After about five minutes add the chopped mint and lemon zest to the pan along with the cream. Use a potato masher to crush the veg a little and then add another 100ml of the stock with 250g of the cottage cheese. Give the mix a good stir and then layer the spinach leaves on top and allow them to wilt before stirring through. Leave it to bubble away for 5 minutes. You'll need the mix to divide into 4, so if you don't think it will go that far add the remaining 100ml of stock.
Add 1/4 of the mix to the bottom of a lasagne dish, spread out, and then layer over a third of the lasagne sheets (you may need to get scissor happy and divide a sheet in half so that the mix is covered!) and sprinkle with parmesan. Repeat until you have a quarter of the mix left in the pan and add another 250g of cottage cheese. Spread this over the lasagna, finish with grated Parmesan and pop it into the oven for 40 minutes (turning it around half way through) or until bubbling and golden on the top.
As Jamie suggested, I made a Tuscan Tomato salad to go with this and it worked really well. Keep an eye out for this recipe on our blog.
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