Veggie Lasagne
  1. Heat the 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 with a hand blender until smooth.

  2. 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.

  3. 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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🌸Spring

DifficultyEasy ⏰ 45m

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