Spring green, mushroom & asparagus lasagne

Serves

4 People

Cooking Time

80 minutes

Season

Summer

Dietary

Vegetarian

Try this seasonal take on a veggie lasagne! Packed with spring veg such as spring greens, green garlic and asparagus and with a much lighter sauce instead of the classic bechamel made from ricotta and the zing of lemon zest.

Ingredients

12 Lasagne sheets
400g Chestnut mushrooms (Sliced)
1 bunch green garlic (Finely sliced)
250g Spring greens (Finely chopped)
500g Ricotta
250g Cottage Cheese
Splash of Milk
Zest of Lemon
Grating of Nutmeg
Olive oil
75g Parmesan
Salt & Pepper
250g Asparagus (sliced in half length ways)

Method

Step 1.

Pre heat oven to 200c. Bring a large pan of water to the boil and par boil your lasagne sheets for 3 mins. Do in batches of 4, once cooked, remove the sheets from the pan and place on a baking tray. Separate from each other so they don’t stick.

Step 2.

Place a skillet or large frying pan over a medium heat. Add the Mushrooms to a dry pan and cook without moving for around 3 mins, add a drizzle of oil and give a shake. Season with salt and cook for another couple of mins until well browned. Remove from the pan and add to a mixing bowl. Add the green garlic to the pan and sauté for a few mins then add the spring greens and cook until soft. Add to the mushrooms.

Step 3.

Using a stick blender or blender, blitz the cottage cheese, ricotta, milk, lemon zest, a small grating of nutmeg and 50g of the parmesan and add a good pinch of salt and pepper. Blend until smooth and creamy. Add 2/3 of the creamy mixture to the vegetables and mix well. Taste for seasoning adding more salt and pepper if needs be.

Step 4.

Now assemble. Start with the vegetable mixture on the bottom and spread well, then 4 sheets of lasagne and repeat process until the last layer of lasagne sheets with the remaining 1/3 of the creamy mixture on top.

Step 5.

Place the asparagus on top of the mixture then grate over the remaining parmesan and a drizzle of olive oil. Place in the oven for 30-40 mins until golden brown and the pasta is cooked through.