guys we’re gonna do lasagna in under
half an hour this is a beautiful
vegetable spring/summer lasagna it’s
gonna blow you away we’ve got some
asparagus two bunches about 700 grams
I’m gonna give this a wash first you
take the tips off of these push that to
one side and forget about it for the
moment then I’m just going to kind of
slice these big bunches up right and
this is going to go in the face of our
lasagna filling so in this pan here that
is heating up olive oil goes in about 4
or 5 tablespoons we go straight in with
the stalks they’re gonna go sweet and
creamy and delicious toss that up next
thing spring onions get rid of those
ends and if you need to peel them back
just pull them back like that the rest
are pretty good I’m just going to slice
these up we need a pinch of salt going
in there and a little bit of pepper nice
I want six cloves of garlic now we’re
starting to bring flavor into this story
we’re using anchovies
little tin put some of the oil in and
about four or five and refill its go in
if your veggie just leave them out you
will never ever taste fish or anchovies
right trust me it will disintegrate and
melt into just like a big punch of
flavor the zest of half a lemon will
just give an elegance to it put a little
splash of water in just to so it’s
softening everything nicely just a
little splash there come full whack I’m
just gonna let this sweat off and to
this 500 grams of frozen peas and then
this is 300 grams of broad beans going
in so mix that up a nice big handful of
lovely fresh mint just chop it up we’re
also going to go in with 300 milliliters
of single cream I’m going to add about
300 mils of chicken stock you can keep
it veggie by all means I’m using chicken
stock because I’m not a veggie and it
will
a little bit more flavor let that come
to the boil perfect I’m using cottage
cheese which of course is not Italian
but it does have that melt ability of
mozzarella and then the slushie bit of
the cheese has that lovely creaminess
which is kind of similar to a bechamel
just stir that in get a little masher
and just mash through it it gives it a
bit of a texture so it goes a little bit
thicker I’ve got a nice roasting shape
on a medium heat I want to take 1/4 of
this filling and put it in this tray
then I’m gonna use lasagna sheets I’m
gonna put a nice layer there get your
parmesan give it a good grating all over
put your filling on top of your pasta
like that about 3 ladles per layer let’s
get that last little bit in there like
that and then a nice generous cheese
portion and then all I would say just
add a little bit of water just here and
there just to make sure that it’s really
bubbling around the sides of the pasta
and of course what’s gonna happen in the
in the grill and now I’m going to turn
this on full whack now so we’re getting
some ferocious heat going what’s gonna
happen is it will suck up all of that
excess moisture and just be dense and
sort of gorgeous so the last three bits
of lasagne go in a nice little trick
here I’ve got the cottage cheese going
in I just want to let that down with a
tiny little bit of water and this is our
final layer okay so we’re gonna just
pour that cottage cheese let down in the
middle right we haven’t got to make any
bechamel just move this in and around
it’s boiling
it’s blipping you know the pasta sheets
are sucking out all of that lovely minty
sort of you know cheesy gorgeous juice
put a nice layer of parmesan on the last
bit just get your ear asparagus tips
here just drizzle them with some olive
oil get a little bit of thyme and of
course a little pinch of salt otherwise
it’s going to be bland and then just put
the whole of these asparagus on the top
just bring that to a final boil there
we take it out we turn it off and we put
it under the grill to gratinéed yes
there you go look at that color you know
you can see that kind of cream cheese
has gone easy and melty and cloudy
beautiful homemade lasagna in half an
hour
happy days [Music]
half an hour this is a beautiful
vegetable spring/summer lasagna it’s
gonna blow you away we’ve got some
asparagus two bunches about 700 grams
I’m gonna give this a wash first you
take the tips off of these push that to
one side and forget about it for the
moment then I’m just going to kind of
slice these big bunches up right and
this is going to go in the face of our
lasagna filling so in this pan here that
is heating up olive oil goes in about 4
or 5 tablespoons we go straight in with
the stalks they’re gonna go sweet and
creamy and delicious toss that up next
thing spring onions get rid of those
ends and if you need to peel them back
just pull them back like that the rest
are pretty good I’m just going to slice
these up we need a pinch of salt going
in there and a little bit of pepper nice
I want six cloves of garlic now we’re
starting to bring flavor into this story
we’re using anchovies
little tin put some of the oil in and
about four or five and refill its go in
if your veggie just leave them out you
will never ever taste fish or anchovies
right trust me it will disintegrate and
melt into just like a big punch of
flavor the zest of half a lemon will
just give an elegance to it put a little
splash of water in just to so it’s
softening everything nicely just a
little splash there come full whack I’m
just gonna let this sweat off and to
this 500 grams of frozen peas and then
this is 300 grams of broad beans going
in so mix that up a nice big handful of
lovely fresh mint just chop it up we’re
also going to go in with 300 milliliters
of single cream I’m going to add about
300 mils of chicken stock you can keep
it veggie by all means I’m using chicken
stock because I’m not a veggie and it
will
a little bit more flavor let that come
to the boil perfect I’m using cottage
cheese which of course is not Italian
but it does have that melt ability of
mozzarella and then the slushie bit of
the cheese has that lovely creaminess
which is kind of similar to a bechamel
just stir that in get a little masher
and just mash through it it gives it a
bit of a texture so it goes a little bit
thicker I’ve got a nice roasting shape
on a medium heat I want to take 1/4 of
this filling and put it in this tray
then I’m gonna use lasagna sheets I’m
gonna put a nice layer there get your
parmesan give it a good grating all over
put your filling on top of your pasta
like that about 3 ladles per layer let’s
get that last little bit in there like
that and then a nice generous cheese
portion and then all I would say just
add a little bit of water just here and
there just to make sure that it’s really
bubbling around the sides of the pasta
and of course what’s gonna happen in the
in the grill and now I’m going to turn
this on full whack now so we’re getting
some ferocious heat going what’s gonna
happen is it will suck up all of that
excess moisture and just be dense and
sort of gorgeous so the last three bits
of lasagne go in a nice little trick
here I’ve got the cottage cheese going
in I just want to let that down with a
tiny little bit of water and this is our
final layer okay so we’re gonna just
pour that cottage cheese let down in the
middle right we haven’t got to make any
bechamel just move this in and around
it’s boiling
it’s blipping you know the pasta sheets
are sucking out all of that lovely minty
sort of you know cheesy gorgeous juice
put a nice layer of parmesan on the last
bit just get your ear asparagus tips
here just drizzle them with some olive
oil get a little bit of thyme and of
course a little pinch of salt otherwise
it’s going to be bland and then just put
the whole of these asparagus on the top
just bring that to a final boil there
we take it out we turn it off and we put
it under the grill to gratinéed yes
there you go look at that color you know
you can see that kind of cream cheese
has gone easy and melty and cloudy
beautiful homemade lasagna in half an
hour
happy days [Music]
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