Summer Veggie Lasagne

  • a bunch of scallions
  • 1/2 of a 2oz can of anchovies in oil
  • 6 cloves of garlic
  • 2 oz of asparagus
  • 4 1/2 cup frozen peas
  • 2 1/2 cups frozen shelled fava or edamame beans
  • a large bunch of fresh mint
  • 1 lemon
  • 1 1/4 cups heavy cream
  • 1 1/4 cups vegetable broth
  • 2 cups cottage cheese
  • 12 large sheets of lasagne sheets (approx. 1 1/4 lbs)
  1. Trim and thinly slice scallions. add scallions and anchovies to frying pan. Crush garlic and add them too. trim off ends of asparagus and thinly slice the stems, leaving tips whole. set tips aside and add stems to pan with pinch of salt and pepper. add slash of boiling water. keep stirring
  2. add peas and lava beans. pick and roughly chop the mint leaves and add to the pan with cream. finely grate in the zest of 1/2 a lemon
  3. roughly mash and squash everything in the frying pan. cover with broth and bring to a boil. add 1 cup cottage cheese to mixture. the consistency should be creamy and loose.
  4. take 9×13 roasting pan. add a quarter of the mixture to coat bottom. layer with lasagna and parmesan, repeat until finished with a layer of pasta. mix a splash of water with remaining cup of cottage cheese. and spread it over top layer. cook the asparagus tips in pan, and sprinkle on top with a lot of parmesan cheese.
  5. put under broiler until bubbling for about 8 minutes. (more if you didnt use a metal pan to put on stove while executing step 4). Serve. Eat.

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