SUMMER VEG LASAGNE | PASTA RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 25 minutes
Yield: 6 – 8
|1 bunch of spring onions|
|½ x 30 g tin of anchovies in oil from sustainable sources|
|6 cloves of garlic|
|700 g asparagus|
|500 g frozen peas|
|300 g frozen broad beans|
|1 big bunch of fresh mint (60g)|
|300 ml single cream|
|300 m organic vegetable stock|
|2 x 250 g tubs of cottage cheese|
|500 g fresh lasagne sheets|
|a few sprigs of fresh thyme|
- Preheat the grill to full whack.
- Trim and finely slice the spring onions.
- Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
- Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
- Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
- Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
- Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
- Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
- Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese – the consistency should be creamy and loose.
- Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
- Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
- Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
- Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
- Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.
Calories 491 calories, FatContent 20.3 g fat, SaturatedFatContent 12.1 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 48.1 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 1.1 g salt, FiberContent 7.9 g fibre
SWISS-CHARD LASAGNA RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Pasta and Grains
Total time: 1 hours 30 minutes
Prep time: 30 minutes
|3 tablespoons extra-virgin olive oil|
|1 medium onion, coarsely chopped (about 2 cups)|
|1 pound Swiss chard, stems and leaves separated, thinly sliced|
|4 cloves garlic, minced (about 2 tablespoons)|
|1/2 teaspoon red-pepper flakes|
|1 can (28 ounces) whole peeled plum tomatoes with juices|
|8 no-boil lasagna noodles (9 ounces)|
|1 pound whole-milk mozzarella, shredded (about 4 cups)|
- Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
- Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.
BECHAMEL SAUCE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Vegetarian Recipes
Yield: Makes about 3 cups
|7 tablespoons unsalted butter|
|6 tablespoons all-purpose flour|
|3 1/2 cups milk, heated just until steaming|
|Pinch of freshly grated nutmeg|
|1/2 teaspoon coarse salt|
|Freshly ground pepper|
- Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
- Whisking constantly, add about 2 tablespoons hot milk to saucepan.
- Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
- Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.