A change up to the classic. It is sublime.
Make sure you bake the lasagne until the cheese is nice and golden.
Cooking Time (includes preparation time): 1 Hour
- 400g Ricotta - £1.50
- 200g Spinach - £1.50
- 100g Vegetarian Italian Style Hard Cheese - £2.00
- Bunch of Basil - £0.70
- Bunch of Mint - £0.70
- 700g Peas - £0.80
- 250g Asparagus - £1.60
- 300g Lasagne Pasta - £0.50
- Garlic - £0.30
- 1 Lemon - £0.35
- Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Boil your peas. Mush half of them, keep the other half whole.
Boil your asparagus for 5 minutes until al-dente.
Get a large pan on the heat. Fry 2 chopped cloves of garlic in some olive oil. Once softened, add your spinach. Wilt it, and then add your mushy and whole peas. Mix everything together, and then add your asparagus and a large handful of chopped mint and basil. Add 400g ricotta and 80g vegetarian Italian style hard cheese. Season with salt and pepper, mix everything together and then remove the filling from the heat.
Get an oven-proof dish. Add a layer of the green filling, and then a layer of lasagne sheets. Repeat with more filling, more pasta and then finally top with the remaining filling, a generous grating of vegetarian Italian style hard cheese and a drizzle of olive oil.
Place in the oven for 40 minutes.
- After 40 minutes, the pasta should be cook and the cheese golden and bubbling. Tuck in and enjoy!