A change up of the classic. It’s sublime.
Make sure you bake the lasagne until the cheese is nice and golden.
Cooking Time (includes preparation time): 1 Hour
400g of Ricotta - £1.50
200g of Spinach - £1.50
100g of Vegetarian Italian Style Hard Cheese - £2.00
1 Bunch of Basil - £0.70
1 Bunch of Mint - £0.70
700g of Peas - £0.80
250g of Asparagus - £1.60
300g of 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 and add some olive oil. Fry 2 chopped garlic cloves. Once softened, add your spinach and wilt it. Add your mushy and whole peas. Mix everything together.
Add your asparagus and a large handful of chopped mint and basil. Add 400g of ricotta and 80g of grated vegetarian cheese. Season with salt and pepper, mix everything together and remove the filling from the heat.
Get an oven-proof dish. Add a layer of the filling followed by a layer of lasagne sheets. Repeat with more filling, more pasta and top with the remaining filling, a generous grating of the vegetarian cheese and a drizzle of olive oil.
Place in the oven for 40 minutes.
After 40 minutes, the pasta should be cooked and the cheese golden and bubbling. Tuck in and enjoy!