Summer Vegetarian Lasagne

I'm not sure what makes this lasagne all "summer". When I think of summer I think of fruit, salads and seafood. I don't think of lasagne. Jamie Oliver tends to think otherwise. I guess it must be the asapargus in it? Or maybe the lack of tomato based sauce that makes it more summer and less winter. Who knows? 

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What I do know is this a nice change from your standard vego lasagne. It's lovely, light and doesn't give you that bloated filling lasagne tends to give me. Excuse the below photo of the lasagne  The lasagne should be more browned. I didn't manage to get a photo of it when it got to that stage. 

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Jamie Oliver recipe from 30 Minute Meals

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Ingredients
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A bunch of spring onions
½ a 30g tin of anchovies in oil (don't worry you can't taste it)
l6 cloves of garlic
700g asparagus (I only used 1 bunch... oops!)
500g frozen peas
300g frozen broad beans (I used green beans) 
Large bunch of fresh mint
300ml single cream (I didn't use as much cream)
1 lemon
300ml vegetable stock
500g cottage cheese
2 packets of fresh lasagne sheets (12 sheets total)
Parmesan cheese
Fresh thyme (or a pinch of dried thyme)
Boiling water
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Method

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1. 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.

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2. Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn't burn.

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3. 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 boiling water.

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4. After five minutes, add the peas and broad beans along with a pinch of salt and pepper. Stir well.

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5. 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.

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6. 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.

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7. 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 (or you could use two smaller dishes). Top with a lasagne sheet and a generous grating of parmesan cheese.

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8. Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet.

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9. Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagne.

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10. Drizzle olive oil over the asparagus tips then place onto the lasagne. Sprinkle over the thyme along with another good grating of parmesan and a final drizzle of olive oil.

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11. Bake in the oven for around 15 minutes until the topping has browned.