1 bunch of green onions, finely chopped

6 cloves of garlic, crushed  

2 bunches of asparagus, finely chopped and separated into stem pieces and woody end pieces

1 bag (453 g) frozen peas

1 bag (453 g) frozen lima beans

1 big bunch of fresh mint, roughly chopped

1 cup heavy whipping cream

1 lemon, zested

1 cup vegetable broth

2 cups cottage cheese, separated into 1 cup and 1 cup

About 20 sheets of lasagna sheets

Parmesan cheese, to sprinkle

Olive oil


Measuring cups & spoons

Chopping board

Sharp knife

Deep dish pan

Potato masher or fork

Roasting pan

Deep dish roasting pan


Heat up 2 tbsp of olive oil in a large pan over medium.

Add the green onions and crushed garlic and mix together well.

Add the asparagus stems to the pan, reserving the tips for later, and mix together.

Season with salt & pepper, add 1 splash of boiling water and cook for a few minutes, until softened, stirring occasionally.

Add the peas, lima beans, chopped mint, heavy whipping cream, and lemon zest to the pan.

Roughly mash everything together with a fork or potato masher.

Pour in the broth and bring to a boil

Add 1 cup of cottage cheese and stir together – the consistency should be creamy and loose.

Place a deep dish roasting pan on medium heat.

Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of  the lasagne sheets and a good amount of parmesan cheese.

Repeat the layers with the remaining veg and pasta, finishing with a layer of the lasagne sheets.