Jamie Oliver Vegetable Lasagne 30 Minute Meals

Here’s the thing about this Jamie Oliver vegetable lasagne from his 30 Minute Meals: it’s not just dinner. It’s a small miracle of creamy, green goodness that somehow—magically—comes together in half an hour. You get that hot, bubbly top, the cheese going golden and reckless under the grill. And underneath? A garden party of veggies that taste like they’ve been waiting all year just for this dish. I made it on a random Thursday, honestly just because I had peas in the freezer. (inspired by Jamie Oliver)

Ingredients Needed

For the veg medley:

• 1 bunch (about 100g) of spring onions
• Half a 30g tin (15g) of anchovies in oil
• 6 garlic cloves (about 20g), crushed
• 700g asparagus, ends snapped off
• 500g frozen peas
• 300g frozen broad beans
• Large bunch (about 30g) of fresh mint
• 300ml single cream
• 1 lemon (zest only)
• 300ml vegetable stock

For the build:

• 2 x 250g tubs of cottage cheese (500g total)
• 2 x 250g packs of fresh lasagne sheets (500g total)
• 75g Parmesan cheese, grated
• A few sprigs of thyme (about 5g)
• 2 tbsp olive oil
• Sea salt and black pepper to taste

How To Make Jamie Oliver Vegetable Lasagne 30 Minute Meals

1. Prep the Veg: Slice up the spring onions. Snap and chop the asparagus—stems go one way, tips another. Keep the pretty tops for later.
2. Start the Sauce: In a big pan, pour in the anchovy oil. Heat it up, drop in half those little fish, and let them melt into the garlic and spring onions. Everything softens. It smells… intense, in a good way. Splash some boiling water, toss in the chopped asparagus stems. Salt. Pepper. Stir like you mean it.
3. Add the Greens: Peas and broad beans—get them in. Stir. It starts to look like spring in a skillet.
4. Cream + Mint: Mint leaves go in rough and loose. In goes the cream. Zest the lemon straight into the pan. It’s starting to come together. Like, really.
5. Smash It Up: Take a fork or potato masher and just go at it. You want texture but no big chunks. Pour in the stock. Let it all come to a little bubble. Stir through one tub of cottage cheese. Taste. Adjust. That’s your moment.
6. Layer Time: Grab a deep roasting tray. Scoop in some of that hot veg mash. Lasagne sheets next. Then Parmesan. Do it again. And again. You’ll end with pasta.
7. The Top Bit: Mix a bit of water into the second tub of cottage cheese—spread it across like icing on a cake you don’t care if it’s perfect. Toss those asparagus tips in olive oil and throw them on. Press everything down, firm but loving. Scatter thyme. Drizzle more olive oil. Parmesan? Always.
8. Grill: Crank the heat. Slide it under the grill. Eight minutes or so. When it’s bubbling and golden and kind of wild-looking—you’re there.

Why I Love This Recipe

I didn’t expect it to taste this… alive. I thought, okay, cottage cheese lasagne? Sounds sensible. But it was lush. My kids licked their forks clean. We all had seconds. It’s comforting, but there’s also this brightness, like a lemony secret hiding in the middle of winter.

Recipe Tips

• Fresh lasagne sheets: softer, faster, no regrets
• Don’t skip the anchovies—even if you think you hate them
• Mash the veg more than you think you should
• That lemon zest, Don’t hold back
• Get the grill HOT before the tray goes in

How To Store This Jamie Oliver Vegetable Lasagne 30 Minute Meals

• At Room Temperature: Let it cool for a bit—don’t rush. But don’t forget it either. Into the fridge within 2 hours.
• In the Fridge: Sealed up tight, it’ll keep for three days. Maybe four if you’re lucky.
• In the Freezer: Wrap it like it’s a present for future-you. Plastic wrap, then foil. Good for 3 months. Overnight thaw in the fridge.
• Reheating: Oven—350°F, foil on for 10 mins, off for 5 to crisp up. Microwave—plate, cover, 2-3 mins. Stir halfway. Air fryer—yeah, 350°F for 5-7 mins. Crispy edges for the win.

Let’s Answer a Few Questions!

Can I use dried lasagne sheets?
Yeah, totally. Just cook them first. Al dente is your friend.

How do I stop it from getting watery?
Cook the veg down. Don’t go heavy with the cream or stock. It’s a balance.

Why isn’t my top getting crispy?
Could be the grill. Or the position of your tray. Try closer to the heat.

Other cheeses?
Sure. Mozzarella melts, Gruyère’s nutty, cheddar brings bite. Mix and match.

Nutrition Facts (per serving)

• Calories: 360
• Carbs: 38g
• Protein: 17g
• Fat: 17g
• Sugar: 7g
• Fibre: 6g
• Sodium: 580mg

Try More 30 Minute Meals Recipes:

• Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
• Jamie Oliver Salmon Tray Bake 30 Minute Meals