This delicious soy-free baked lasagna is the perfect lunch! It's made with whole milk, fava beans, frozen peas, eggs, asparagus and parmesan cheese for a delightful veggie medley.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 89 mins – easy
🍽 4 servings – 233 kcal per serving
|
Serving 0g |
Fat 5g |
Sat. fat 2g |
Sodium 197mg |
|
Carbs 33g |
Fibers 11g |
Sugars 15g |
Proteins 18g |
INGREDIENTS
- 0.9 cups whole milk
- 11 oz fava beans
- 3 cloves garlic
- 1.1 oz basil
- half lemons
- 4 spring onions
- 1 tsp vegetable broth cubes
- 6 sheets lasagna sheets pasta
- 11 oz frozen peas
- 21 oz lowfat cottage cheese
- 1 eggs
- 1 nutmegs
- 9 oz asparagus
- 0.9 oz parmesan cheese
TOOLS
- 1 pan
- 1 hand blender
- 1 ovenproof dish
- 1 bowl
- 1 oven
- 1 knife
- 1 whisk
- 1 zester
- 1 grater
STEPS
Peel garlic using knife. Chop peeled garlic using knife. Chop basil using knife.
Zest lemons.
Chop spring onions and asparagus.
Grate the parmesan cheese using a grater to get grated parmesan cheese.
Heat the milk in a pan.
Cook for 5 minutes.
Add fava beans to pan.
Cook for 3 minutes.
Add garlic, basil, lemon zest, onions and vegetable broth cubes to pan. Cook for 4 minutes then blend using a hand blender for 2 minutes. Remove from heat then add half the contents of the pan to an ovenproof dish. Add 3 sheets of lasagna pasta to the dish along with peas from the freezer and the remaining contents of the pan. Add another 3 sheets of lasagna pasta on top.
Add lowfat cottage cheese to bowl, crack eggs in bowl, add nutmegs to bowl, whisk using whisk for 2 minutes.
Add the content of the bowl, as well as trimmed asparagus, and grated parmesan cheese to the ovenproof dish.
Preheat oven to 355F.
Put the ovenproof dish in the hot oven and bake it for 60 minutes..
It’s ready to be served !
