Home » Pasta » Asparagus & Petits Pois Pea Lasagne
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Ref: 227
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   320 g  Petits Pois peas or garden peas frozen
   300 g  Asparagus woody part removed
   12 Lasagne sheets
   300 g  Petits Pois peas or garden peas frozen
   175 ml  Whole milk
   50 ml  Double cream
   20 g  Fresh basil chopped
   3 Garlic cloves grated or finely chopped
   1/2 Lemon zest only
   1 Vegetable stock cube or gel pot
   4 Spring onions sliced finely
   1/2 tsp  Black pepper freshly ground
   500 g  Cream cheese
   30 g  Parmesan cheese grated
   1 Egg free range
   2 pinch  Nutmeg
   sprinkle  Black pepper freshly ground


  Step 1
Make the sauce by adding peas, milk, garlic & veg stock cube in a pan, bring to the boil then take off the heat, add lemon zest, spring onion, basil & black pepper, stir then blitz with either a stick/hand blender or normal blender until smooth.
  Step 2
While sauce still hot add the other peas & stir into the sauce whole.
  Step 3
Pre-heat oven to 160'c, then mix in a bowl cream cheese, egg & nutmeg together to form a sauce.
  Step 4
Take an ovenproof baking dish & pour half the sauce over the bottom of the dish, then place a layer of lasagne over the top, then the other of sauce, the another layer of lasagne, then carefully pour over cream cheese mixture without disturbing lasagne sheets.
  Step 5
Lay over the top the asparagus spears allowing to sink slightly into the topping, sprinkle over Parmesan cheese & black pepper.
  Step 6
Bake in the oven for an 1 hour or so until light brown on top.

Suggestion & Tips

You can use different herbs, &/or vegetable compos. Nice with a nice green salad & crusty bread.
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