Summer Vegetable Lasagna
Pasta and Pizza | Italian cuisine
⏳ Time
25 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
Summer Vegetable Lasagna
Ingredients
- Scallions - 1.1 oz
- Salted anchovies in oil - 0.5 oz
- Garlic - 6 cloves
- Asparagus - 24.7 oz
- Frozen green bean pods - 17.6 oz
- Frozen green bean pods - 10.6 oz
- Fresh Mint - 2.1 oz
- Cream - 10 fl oz
- Lemon - 1 piece
- Chicken Broth - 10 fl oz
- Cottage cheese - 17.6 oz
- Lasagna dough - 17.6 oz
- Parmesan Cheese - 2.5 oz
- Olive Oil - 1 fl oz
- Thyme - 4 sprigs
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to grill mode at 428°F.
Step 2
Finely chop the green onions.
Step 3
Pour the oil from the anchovy jar into a large skillet over high heat, then add the green onions and anchovies.
Step 4
Using a garlic press, crush the garlic directly into the skillet and mix everything well.
Step 5
Arrange the asparagus in a row, trim the tough ends, then finely chop and add the stems to the skillet, saving the tips for later.
Step 6
Season with sea salt and black pepper, add 1 tablespoon of boiling water, and cook for a few minutes or until softened, stirring occasionally.
Step 7
Add the peas and green beans to the skillet, then add coarsely chopped mint leaves and cream. Grate half of the lemon zest finely.
Step 8
Roughly mash everything in the skillet with a fork or potato masher, then season with salt and pepper.
Step 9
Pour in the broth and bring to a boil, then add half of the cottage cheese — the consistency should be creamy and fluffy.
Step 10
Place a deep oven-safe skillet over medium heat. Spoon a quarter of the vegetable mixture to cover the bottom of the dish, then layer with lasagna sheets and generously sprinkle with Parmesan. Repeat the layers with the remaining vegetables and pasta, finishing with a layer of lasagna sheets.
Step 11
Mix the remaining cottage cheese with 1 tablespoon of water to loosen it, then evenly spread it over the top of the lasagna.
Step 12
Drizzle the remaining asparagus tips with a little oil, then place them on top of the lasagna, pressing down with the back of a spoon to compact.
Step 13
Sprinkle with thyme leaves, drizzle with olive oil, and generously sprinkle with Parmesan.
Step 14
Increase the heat under the skillet to maximum and cook until the lasagna starts bubbling, then place under the grill for 8 minutes or until golden.
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