Recipe: Summer Lasagne

This vegetarian lasagne recipe is a light twist on the heavy classic, quite simple to make and very tasty.

Read on for full recipe...

1. In a frying pan gentle heat a bunch of asparagus spears (save the tips for the top), broad beans (shelled), garden peas (frozen are perfect), shallots, half a tin of anchovies (optional but very tasty) and garlic.
2. When cooked through add 100ml of chicken stock and 2 tablespoons of cottage cheese.
3. Layer the lasagne- layer of veg mix, pasta sheets, layer of cottage cheese. Repeat 3 times.
4. On the top, lay the asparagus tips then cover with grated parmesan cheese.
5. Bake in a 200degree oven for 30 minutes.