This is lasagne, but not as you know it. All thanks for the inspiration for this dinner to Jamie…. Oliver that is. Loads of warmer weather veggies (think asparagus, broccolini, broad beans and peas) in a cheesy sauce, layered with sheets of homemade pasta.
I have watched confirmed meat lovers devour this lighter cousin of the meat-and-bechamel version.
This lasagne is not strictly vegetarian, as it does contain anchovies. For those of you who pale at the thought of any anchovy (such a polarising fish), please don’t panic: you can’t actually taste them. They do add a delicious saltiness.
I have tried this as a strictly vegetarian version (no anchovies), but, quite frankly, I wouldn’t recommend it. So I don’t.
Two sizes: large feeds 3-4 adults, small feeds 1-2 adults.
Ingredients: Cottage cheese, peas, asparagus, broccolini, broad beans, cream, vegetable stock (housemade), flour, spring onions, egg, anchovies, garlic, thyme, lemon zest
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