Mr. LA and I are perfect match in a number of ways. We have similar passions and dreams, we want similar things from life, we enjoy doing the same things… I could go on.

But there is one thing that divides us, sending shock waves of disparity to the very core of our relationship.

Vegetables.

He just doesn’t love them like I do. *sigh*

While I eagerly count down the days until parsnips are in season, excitedly text my mother when I spy the first glut of sprouts on the supermarket shelves and get sentimental over mushrooms {my father’s favourite food}, he would probably die a happy man if he never had to eat another vegetable in his life.

Except maybe potato. He does love a bit of potato. But that’s not a vegetable is it? It’s a carb. Grrrrr *adopts macho pose*

My obsession with veg should go someway in explaining why I’ve been desperate to try this recipe ever since I was gifted Jamie Oliver’s 30 Minute Meals by my almost mother-in-law at Christmas.

You see, the clue is in the name. It’s summer veg lasagna and I’ve been waiting very, very patiently for asparagus to be in season so I could give it a whirl.

It certainly didn’t disappoint. The 2 {rather large} platefuls I enjoyed were fresh, creamy, filling and full of flavour. The mint and lemon kept things light, rendering the dish perfect for a summery lunch.

Even Mr. LA, with all his vegetable-hating issues went back for seconds. You see, because relationships are about compromise, he often feigns enthusiasm for the more veg-based meals I prepare and then finds himself thoroughly surprised by quite how delicious they actually are.

Herbivores: One/Carnivores: Nil.

You will need:
A bunch of spring onions
1/2 a tin of anchovies in oil
6 cloves of garlic
700g of asparagus {I only used 500g. Asda were selling 250g bags for £1 last week which kept the cost down nicely}
500g frozen peas
300g frozen broad beans
a large bunch of fresh mint
300ml single cream
1 lemon
300ml vegetable stock
2 x 250g tubs of cottage cheese
2 x 250g fresh lasagna {although 1 worked fine for me}
Parmesan cheese
A couple of sprig of fresh thyme

1. Trim and finely slice the spring onions. Pour the oil from the tin of anchovies into a frying pan with half the anchovies. Add the spring onions, crush in the 6 cloves of garlic and toss well.

2. Trim the woody ends of the asparagus and finely slice the stems, leaving the tips whole and set aside for later. Add the chopped stems to the pan with a pinch of salt and pepper. Add a splash of boiled water and keep stirring so nothing catches.

3. After a few minutes add the peas and broad beans to the pan and stir occasionally. Pick and roughly chop the mint leaves and add to the pan with the cream. Finely grate in the zest of 1/2 a lemon.

4. Roughly mash everything in the pan with the back of your spoon, tasting and tweaking if you feel so inclined. Cover with stock and bring to the boil. Add 1 tub of cottage cheese to the vegetable mixture. It should be nice and creamy and of quite a loose consistency.

5. Put a large deep roasting tray on a medium heat on the stove. Spoon in about a quarter of the veggie mixture to cover the bottom of the tray. Top with a layer of fresh lasagna sheets and a really generous grating of Parmesan. Repeat the layers till the vegetables run out, finishing with lasagna.

6. Mix a splash of water into the second tub of cottage cheese and spread it all over the top of the lasagna. Toss the asparagus tips in the empty frying pan with a little olive oil before tipping on to the lasagna.

7. Press everything down so it’s nice and compact. Finish with the thyme leaves, a drizzle of olive oil and a good grating of Parmesan. Turn the heat up under the tray until it’s bubbling then place under the grill for 8 minutes until golden.

Mmmmm… delicious.

I have to admit, I’m a little bit in love with Jamie’s book of rapid feasts, although I debate whether they can actually be rustled up in 30 minutes as the book claims. Time aside, the book is packed full of really simple, easy to follow meals that make feeding friends and family a no-brainer. Jamie sets out a full menu {usually a main, sides and dessert} in such a way that you can have everything at the table at the right time, and at the right temperature, with minimal stress.

Unless your me. In which case the whole ’30 minute’ thing forces you to go all Anika Rice on yourself and flap about the kitchen having taken Jamie’s instructions to do things ‘quickly’ a little too seriously.

Are you a fan of vegetables like me or are you with Mr. LA on this one? Tempted to give this recipe a go? Which 80s TV star do you most resemble in the kitchen?

Loveaudrey xxx