ASPARAGUS & BROAD BEAN LASAGNE

Asparagus & broad bean lasagne image

Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day

Provided by Sara Buenfeld

Time 1h45m

Number Of Ingredients 14

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Ingredients

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
1 egg
whole nutmeg , for grating
250g asparagus , woody ends trimmed
25g parmesan or vegetarian alternative, finely grated

Steps:

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.

Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium