Healthy pasta recipe for 4 people, takes only 10 mins; recipe has milk, broad beans, garlic clove, basil, lemon, spring onion, vegetable bouillon powder, lasagne, peas, cottage cheese, egg, nutmeg, asparagus and parmesan.
Asparagus & broad bean lasagne
Course: Healthy pasta
Servings
4
servings
Prep time
35 mins
Ingredients
- Garlic Clove: 3 garlic cloves, chopped
- Parmesan: 25g parmesan or vegetarian alternative, finely grated
- Spring Onion: 4 spring onions, chopped
- Egg: 1 egg
- Milk: 225ml whole milk
- Lemon: 1/2 lemon, zested
- Basil: 30g pack fresh basil, roughly chopped
- Nutmeg: whole nutmeg, for grating
- Cottage Cheese: 2 x 300g tubs low-fat cottage cheese
- Asparagus: 250g asparagus, woody ends trimmed
- Peas: 320g frozen peas
- Lasagne: 6 wholemeal lasagne sheets
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
- Broad Beans: 320g frozen baby broad beans
Directions
- 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 ahand blenderuntil smooth.
- Spoon half the puree into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining puree, and the peas, then the remaining lasagne sheets.
- Whiskthe 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.
