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Asparagus & broad bean lasagne

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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

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

Method

  • STEP 1

    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.

  • STEP 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.

  • STEP 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.

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