Jamie Oliver’s 30-Minute Vegetable Lasagne features spring onions, anchovies, garlic, asparagus, peas, broad beans, mint, cream, lemon, vegetable stock, cottage cheese, lasagne sheets, Parmesan, thyme, and olive oil. This tasty lasagne is a quick and delicious dinner that takes about 30 minutes to prepare and serves up to 6 people.
This Vegetable Lasagne Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
🧡 Why You’ll Love Vegetable Lasagne Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights or a quick weekend meal.
- Fresh and Flavorful: Packed with fresh ingredients like asparagus, peas, and mint, delivering vibrant flavors in every bite.
- Creamy and Delicious: The combination of single cream and cottage cheese creates a rich, creamy texture that makes this lasagne irresistible.
- Healthy and Nutritious: Loaded with vegetables and herbs, it’s a nutritious choice that’s as good for you as it is tasty.
- Family-Friendly: This recipe serves up to 6 people, making it ideal for family dinners or gatherings with friends.
🍃 Jamie Oliver Vegetable Lasagne Ingredients
- 1 bunch of spring onions
- ½ a 30g tin of anchovies in oil (1 oz)
- 6 cloves of garlic
- 700g asparagus (about 1.5 lbs)
- 500g frozen peas (about 1.1 lbs)
- 300g frozen broad beans (about 0.66 lbs)
- 1 large bunch of fresh mint
- 300ml single cream (1.25 cups)
- 1 lemon
- 300ml organic vegetable stock (1.25 cups)
- 2 × 250g tubs of cottage cheese (2 × 8.8 oz tubs)
- 2 × 250g packs of fresh lasagne sheets (2 × 8.8 oz packs)
- Parmesan cheese
- A couple of sprigs of fresh thyme
- Olive oil
- Sea salt & black pepper
🍝 How To Make Jamie Oliver Vegetable Lasagne
- Prepare Ingredients: Trim and finely slice the spring onions. Trim the ends off the asparagus and finely slice the stems, keeping the tips whole. Set the tips aside.
- Start Cooking: Heat the oil from the anchovy tin in a large frying pan. Add half the anchovies, spring onions, and crushed garlic. Add a splash of boiled water and the asparagus stems with a pinch of salt and pepper. Stir frequently to prevent sticking.
- Add Peas and Beans: Stir in the peas and broad beans, cooking and stirring occasionally.
- Add Cream and Mint: Roughly chop the mint leaves and add them to the pan along with the single cream. Grate the zest of half a lemon into the pan.
- Mash and Season: Roughly mash the mixture in the pan. Pour in the vegetable stock and bring to a boil. Stir in one tub of cottage cheese until the mixture is creamy. Adjust seasoning as needed.
- Layer Lasagne: Spoon a quarter of the vegetable mixture into the bottom of a large deep roasting tray (approx. 30 × 35 cm or 12 × 14 inches). Layer with fresh lasagne sheets and a generous grating of Parmesan. Repeat the layers until all vegetables are used, finishing with a layer of lasagne.
- Top Layer: Mix a splash of water into the second tub of cottage cheese and spread it over the top layer of lasagne. Toss the asparagus tips in a little olive oil and scatter them on top. Press down with a spoon to compact everything, then sprinkle with thyme leaves, drizzle with olive oil, and add more Parmesan.
- Grill: Increase the heat until bubbling. Place the tray under the grill for 8 minutes, or until the top is golden and bubbling.
💭 Recipe Tips
- Preheat Your Grill: Ensure your grill is hot before placing the lasagne under it. This helps achieve a golden, bubbly top.
- Use Fresh Lasagne Sheets: Fresh sheets cook better and give the lasagne a softer texture compared to dried ones.
- Mash the Vegetables Well: For a creamy texture, mash the vegetables roughly but thoroughly before layering.
- Adjust Seasoning: Taste the vegetable mixture and adjust salt and pepper as needed before layering. This ensures each bite is flavorful.
- Drizzle Olive Oil: Drizzle a little olive oil over the top layer of lasagne before grilling. It helps with browning and adds extra flavor.
🎚 How To Store Leftovers Vegetable Lasagne?
- Refrigerate: Cool leftovers vegetable lasagne to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool leftovers vegetable lasagne completely, then wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating .
🥵 How To Reheat Leftovers Vegetable Lasagne?
- In The Oven: Heat leftovers vegetable lasagne the oven to 350°F. Cover the lasagne with foil and reheat for about 10 minutes. Remove the foil for the last 5 minutes to brown the top.
- In The Microwave: Put leftovers vegetable lasagne a portion on a microwave-safe plate. Cover and microwave on high for 2-3 minutes, or until hot. Stir halfway through.
- In The Air Fryer: Set the air fryer to 350°F. Reheat leftovers vegetable lasagne for 5-7 minutes, or until it’s heated through and crispy on top.
🥗 What To Serve With Vegetable Lasagne?
This creamy Vegetable Lasagne pairs well with a simple green salad, garlic bread, roasted vegetables, or a side of steamed broccoli. It can also be served alongside a fresh tomato salad, sautéed spinach, or a side of mixed olives for a delicious dinner.
FAQ’S:
Can I Use Dried Lasagne Sheets Instead Of Fresh?
Yes, you can use dried lasagne sheets, but you’ll need to cook them according to the package instructions before layering them in the lasagne.
How Do I Prevent The Lasagne From Becoming Watery?
Make sure to cook off excess moisture from the vegetables before layering. Also, avoid using too much cream or stock in the vegetable mixture.
Why Is My Lasagne Top Not Getting Crispy?
Ensure the grill is preheated and that the lasagne is placed close enough to the heat source. You might need to adjust the position of the rack or extend the grilling time.
Can I Use Other Types Of Cheese Besides Parmesan?
Yes, you can use other cheeses like Gruyère or mozzarella. Each cheese will add its flavor and texture to the lasagne.
Try More Jamie Oliver 30 Minute Meals Recipes:
Jamie Oliver Vegetable Lasagne Nutrition Facts
Serving Size: 1 serving
- Calories: 360
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 580mg
- Potassium: 700mg
- Total Carbohydrate: 38g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 17g
Jamie Oliver Vegetable Lasagne 30 Minute Meals
Description
Jamie Oliver’s 30-Minute Vegetable Lasagne features spring onions, anchovies, garlic, asparagus, peas, broad beans, mint, cream, lemon, vegetable stock, cottage cheese, lasagne sheets, Parmesan, thyme, and olive oil. This tasty lasagne is a quick and delicious dinner that takes about 30 minutes to prepare and serves up to 6 people.
Ingredients
Instructions
- Prepare Ingredients: Trim and finely slice the spring onions. Trim the ends off the asparagus and finely slice the stems, keeping the tips whole. Set the tips aside.
- Start Cooking: Heat the oil from the anchovy tin in a large frying pan. Add half the anchovies, spring onions, and crushed garlic. Add a splash of boiled water and the asparagus stems with a pinch of salt and pepper. Stir frequently to prevent sticking.
- Add Peas and Beans: Stir in the peas and broad beans, cooking and stirring occasionally.
- Add Cream and Mint: Roughly chop the mint leaves and add them to the pan along with the single cream. Grate the zest of half a lemon into the pan.
- Mash and Season: Roughly mash the mixture in the pan. Pour in the vegetable stock and bring to a boil. Stir in one tub of cottage cheese until the mixture is creamy. Adjust seasoning as needed.
- Layer Lasagne: Spoon a quarter of the vegetable mixture into the bottom of a large deep roasting tray (approx. 30 × 35 cm or 12 × 14 inches). Layer with fresh lasagne sheets and a generous grating of Parmesan. Repeat the layers until all vegetables are used, finishing with a layer of lasagne.
- Top Layer: Mix a splash of water into the second tub of cottage cheese and spread it over the top layer of lasagne. Toss the asparagus tips in a little olive oil and scatter them on top. Press down with a spoon to compact everything, then sprinkle with thyme leaves, drizzle with olive oil, and add more Parmesan.
- Grill: Increase the heat until bubbling. Place the tray under the grill for 8 minutes, or until the top is golden and bubbling.
Notes
- Preheat Your Grill: Ensure your grill is hot before placing the lasagne under it. This helps achieve a golden, bubbly top.
- Use Fresh Lasagne Sheets: Fresh sheets cook better and give the lasagne a softer texture compared to dried ones.
- Mash the Vegetables Well: For a creamy texture, mash the vegetables roughly but thoroughly before layering.
- Adjust Seasoning: Taste the vegetable mixture and adjust salt and pepper as needed before layering. This ensures each bite is flavorful.
- Drizzle Olive Oil: Drizzle a little olive oil over the top layer of lasagne before grilling. It helps with browning and adds extra flavor.
Jamie Oliver Vegetable Lasagne 30 Minute Meals