Tuesday, October 30, 2012

Jamie Oliver's Spring Lasagna- Tuesday's in the Kitchen

A Springtime treat for today.
Indeed a thirty minute meal by Jamie that I served with a green salad on the weekend. It's all in season at the moment which is great.
So quick, healthy and easy.
You can even watch the video on how to do it here.

Prep time: 25 min | Cooking Time: 15 min | Serves 6-8 people

A bunch of spring onions
1/2 a 30g tin of anchovies in oil
6 cloves of garlic
700g asparagus
500g frozen baby peas
300g frozen broad beans (or harvested fresh if available)
Large bunch of fresh mint
300ml single cream
1 lemon
300ml vegetable stock
500g cottage cheese (or feta if preferred)

2 packets of fresh Lasagne sheets (12 sheets in total)
Good quality Parmesan cheese
Fresh thyme (or a pinch of dried thyme)

how to make

  1. Half fill and boil the kettle. Pour the oil from the anchovies into a saucepan and place on a medium heat. It adds flavour but if you don't like anchovies leave these out.
  2. Finely slice the spring onions and half of the anchovies and then add them to the saucepan.
  3. Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn't burn.
  4. 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.
  5. After five minutes, add the peas and broad beans along with a pinch of salt and pepper. Stir well.
  6. 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 with a micrograter.
  7. 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.
  8. Give everything a good stir and cook for a few more minutes.
  9. Preheat the oven to 200°C.
  10. Take the vegetables off the heat and spoon around one quarter of the mixture into a 30cm x 35cm deep dish (I used two smaller dishes). Top with a lasagne sheet and a generous grating of good quality parmesan cheese.
  11. Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet.
  12. Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagne.
  13. 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.
  14. Bake in the oven for around 15 minutes until the topping has browned.


I would love to know what you are making- send me a picture- or maybe a link, if you feel like it here or at poppyfoxathome@gmail.com.
I hope you're having a lovely and productive week.

x Mummafox
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