1 bunch of green onions, finely chopped
6 cloves of garlic, crushed
2 bunches of asparagus, finely chopped and separated into stem pieces and woody end pieces
1 bag (453 g) frozen peas
1 bag (453 g) frozen lima beans
1 big bunch of fresh mint, roughly chopped
1 cup heavy whipping cream
1 lemon, zested
1 cup vegetable broth
2 cups cottage cheese, separated into 1 cup and 1 cup
About 20 sheets of lasagna sheets
Parmesan cheese, to sprinkle
Olive oil
Measuring cups & spoons
Chopping board
Sharp knife
Deep dish pan
Potato masher or fork
Roasting pan
Deep dish roasting pan
Heat up 2 tbsp of olive oil in a large pan over medium.
Add the green onions and crushed garlic and mix together well.
Add the asparagus stems to the pan, reserving the tips for later, and mix together.
Season with salt & pepper, add 1 splash of boiling water and cook for a few minutes, until softened, stirring occasionally.
Add the peas, lima beans, chopped mint, heavy whipping cream, and lemon zest to the pan.
Roughly mash everything together with a fork or potato masher.
Pour in the broth and bring to a boil
Add 1 cup of cottage cheese and stir together – the consistency should be creamy and loose.
Place a deep dish roasting pan on medium heat.
Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of the lasagne sheets and a good amount of parmesan cheese.
Repeat the layers with the remaining veg and pasta, finishing with a layer of the lasagne sheets.