Ref: 227
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
320 g
Petits Pois peas or garden peas frozen
300 g
Asparagus woody part removed
12 Lasagne sheets
Sauce
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
Topping
500 g
Cream cheese
30 g
Parmesan cheese grated
1 Egg free range
2 pinch
Nutmeg
sprinkle
Black pepper freshly ground
Method
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.