- Cook Time: 35 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 461
- Carbohydrate Content: 47g
- Fat Content: 10g
- Fiber Content: 16g
- Protein Content: 39g
- Saturated Fat Content: 5g
- Sodium Content: 1g
- Sugar Content: 15g
Asparagus & broad bean lasagne Recipe
Asparagus & broad bean lasagne is a Healthy pasta recipe for 4 people, takes only 10 mins; recipe has milk, broad beans and garlic clove.
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
Instructions
- 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.
