The creamiest, greenest lasagna, ever! Fresh asparagus, broad beans, green onions, peas & garden mint.
In Canada we have taken many Italian recipes and reduced them to basic, often ho-hum versions. Lasagna definitely falls into that category. It's not a bad thing, given that even the most basic lasagna is the best comfort food around. Yet, we thought with summer around the corner, it would be a good time to celebrate our newest spring veggie recipe. And a fine opportunity to try one of our newly harvested and pressed extra virgin olive oils. Nothing better than a drizzle of fresh!
INGREDIENTS:1 bunch of green onions, trimmed and finely sliced, horizontally
Heat oven to 375 degrees. On high heat, place Garlic olive oil and the oil from the anchovy tin into a large frying pan. Then add green onions and anchovies. Cut asparagus tips away from ends. Set aside. Cut asparagus in 1/4-inch pieces. Place asparagus, salt, pepper and a splash of boiling water in pan and cook for 5 minutes until softened, stirring occasionally. Add peas, beans, mint and cream. Cook for 5 minutes. Then roughly mash everything in the pan. You can use a fork or masher for this. Pour in the stock and bring to a boil. Stir in 1 cup of cottage cheese and cook for another 5 minutes until creamy.
In a 9 x 13 baking dish, spoon in veggie mixture, spreading to cover the bottom of the tray. Then layer lasagna sheets Repeat adding mixture and layer of grated Parmesan. Repeat the layers again until mixture, Parmesan and lasagna sheets are finished. On the top layer of lasagna sheets, spread a layer of the remaining cottage cheese. Add asparagus tips. Then drizzle half olive oil over tips. Place in oven for 30 minutes. Then turn on broiler. Broil for 3 to 5 minutes until the top layer is golden. Cut and serve with remaining extra virgin olive oil.
TIP: If using oven-ready dry lasagna sheets, cook in boiling water for 3 minutes before layering in pan. It ensures a more tender pasta.
*Inspired By Jamie Oliver