Asparagus and Broad Bean Lasagna

• whole milk↗225 ml
• frozen young beans↗320 g
• garlic cloves↗3

  minced

• basil↗30 g

  fresh, coarsely chopped

• lemon↗½

  zest

• green onion↗4

  chopped

• vegetable bouillon powder↗1 ч. л. tsp
• wholegrain lasagna sheets↗6

  sheets

• frozen peas↗320 g
• low-fat cottage cheese↗2 × 300 g
• egg↗1
• whole nutmeg↗

  for grating

• asparagus↗250 g

  woody ends trimmed

• parmesan↗25 g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). In a saucepan heat the milk until just about to boil, then add the beans, adding a little water if needed to cover them. Cook for 3 minutes to thaw, then add garlic, basil, lemon zest, green onion and vegetable bouillon powder. Blend with an immersion blender for a few minutes until smooth.

2. 2

   Pour half of the resulting purée into a baking dish (20 × 26 cm). Layer three lasagna sheets, then the remaining purée, distribute the peas and top with the remaining sheets.

3. 3

   Combine the low‑fat cottage cheese with the egg, add a generous amount of grated nutmeg and mix. Spread this mixture evenly over the lasagna, then layer the asparagus and sprinkle with grated parmesan. Bake for 1 hour until a golden crust forms and a knife slides in easily. After cooling, store in the refrigerator for up to two days.