GFO (Gluten-Free Option)
Prep: 35 mins
Cook: 1 hour 10 mins
Serves: 4 (as a main)
Ingredients
- 225ml skim milk
- 320g frozen shelled broad beans
- 3 cloves garlic, chopped
- Small bunch basil, roughly chopped
- Finely grated zest of ½ lemon
- 4 green shallots, chopped
- 1 tsp salt-reduced vegetable stock powder or gluten-free stock powder
- 6 San Remo wholemeal lasagne sheets or gluten-free lasagne sheets
- 320g frozen peas
- 600g cottage cheese
- 1 egg
- Pinch ground nutmeg
- 250g asparagus, woody ends trimmed
- 25g parmesan, finely grated
Instructions
- Preheat oven to 160°C (fan-forced).
Heat the milk in a small saucepan over medium heat until just boiling.
Add the beans (and a splash of water if you need to soften the beans are covered).
Cook for 3 minutes or until defrosted.
Add the garlic, basil, lemon zest, green shallots and stock powder.
Transfer to a handheld blender to blitz until smooth. - Spoon half the purée into a 20 x 26cm ovenproof dish.
Top with 3 lasagne sheets, then the remaining purée, then the peas followed by the remaining lasagne sheets. - Whisk cottage cheese with egg and a good pinch of nutmeg.
Pour over lasagne; press asparagus in and scatter over parmesan.
Bake for 1 hour or until golden and a knife easily slides through.
Serve.
Per Serve Nutrition
- Energy: 2040 kJ
- Protein: 43g
- Total fat: 9g (Sat. fat: 4g)
- Carbs: 47g
- Fibre: 17g
- Sodium: 562mg
- Carb exchanges: 3
- GI estimate: low
- Gluten-free option
Cook’s Tip
Cover with plastic wrap and keep in the fridge for up to 2 days.
Alternatively, cut cooled lasagne into portions.
Wrap individually in plastic wrap. Place in a resealable freezer bag.
Label, date and freeze for up to 3 months.
