Jamie Oliver’s Summer Veg Lasagna.
1. As a rule, I don’t trust vegetarian lasagna. Lasagna is supposed to have meat in it and anything without is a waste of time. But in order to be true and say I cooked my way through this cookbook (without sides and somewhat in order) I had to make this lasagna. And thank goodness I did – it was delicious! This veggie lasagna will change your mind about veggies lasagna.
2. I loved the combination of veggies – peas, asparagus and edamame. Make sure your edamame is shelled – he claims that you can put them in whole but that’s a blatant lie. The vegetables are so sweet, fresh, crisp and green – a total bite of summer. Lasagna is one of those heavy meals you often associate with a cold winter’s day, but this is a fun, summer spin on a classic.
3. The cottage cheese and cream make this lasagna ridiculously creamy and luscious. It adds the fatty content that is missing from the meat. Next time I would add mozzarella to the top of the lasagna, well, because, why not?
4. I used dry lasagna noodles, cooked them first and them assembled my casserole. The dry noodles worked just as well (I can imagine) as fresh pasta would and it’s slightly cheaper!
A lighter, fresher lasagna that is worth checking out. The recipe is below the cut and happy munching!
- A bunch of spring onions
- ½ a 30g tin of anchovies in oil
- 6 cloves of garlic
- 700g asparagus
- 500g frozen peas
- 300g frozen broad beans
- Large bunch of fresh mint
- 300ml single cream
- 1 lemon
- 300ml vegetable stock
- 500g cottage cheese
- 2 packets of fresh lasagna sheets (12 sheets total)
- Parmesan cheese
- Fresh thyme (or a pinch of dried thyme)
- Half fill and boil the kettle.
- Pour the oil from the anchovies into a saucepan and place on a medium heat. Finely slice the spring onions and half of the anchovies and then add them to the saucepan.
- Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn’t burn.
- Trim the pointed tips off the asparagus and put aside, then trim the woody ends from the other side and discard Finely slice the stems of the asparagus into 1.5cm pieces before adding to the pan with a splash of water from the kettle.
- After five minutes, add the peas and broad beans along with a pinch of salt and pepper. Stir well.
- Pick and chop up the mint leaves then add them to the saucepan along with the cream. Grate in the zest of half a lemon.
- After a few minutes, use a potato masher to mash some of the filling to create texture. Cover with the vegetable stock and bring to the boil before adding 250g of cottage cheese.
- Give everything a good stir and cook for a few more minutes.
- Preheat the oven to 200°C.
- Take the vegetables off the heat and spoon around one quarter of the mixture into a 30cm x 35cm deep dish. Top with a lasagna sheet and a generous grating of Parmesan cheese.
- Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet.
- Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagna.
- Drizzle olive oil over the asparagus tips then place onto the lasagna. Sprinkle over the thyme along with another good grating of Parmesan and a final drizzle of olive oil.
- Bake in the oven for around 15 minutes until the topping has browned.