Take 2 bunches of asparagus, it is about 700 grams. Give them a wash first. Take the tips off the sprigs. Push the tips to one side and forget about them for the moment.
Slice big bunches of asparagus, and this is going to be the base of your lasagna filling.
Heat the pan and add some olive oil, about 4-5 tablespoons. Place your asparagus stalks into the pan. Next this is spring onion. Slice the onion up and add to your asparagus. Then, add a pinch of salt and pepper. Next, crash 6 cloves of garlic.
Then, add some anchovy oil along with 4-5 anchovies to the pan. Anchovies will melt and disintegrate, and the flavor will be delicious.
Next, add grated zest of a half of one lemon. Then, add a little splash of water 4-5 tablespoons.
Then, add 500g of frozen peas and 300g of broad beans. Mix that up and add a nice big handful of chopped fresh mint.
Also, go in with 300ml of single cream and 300 ml of chicken stock. Let it come to the boil.
Add 250 g of cottage cheese. Mash all the ingredients in your pan.
Take a deep baking tray and put it on a medium heat.
Take ¼ of the filling and put it into the tray.
Then, use lasagna sheets. Put a nice layer on the filling. Grate some parmesan on.
Cover lasagna sheets with 3 ladles per each layer. Move on assembling your lasagna. Do not forget to add grated parmesan on each layer. Then, add a little bit of water to make sure that your lasagna is bubbling.
On the last layer of your lasagna sheets, place 150 g of cottage cheese with some water on lasagna sheets, add some grated parmesan.
Finally, take your asparagus tips, add some fresh thyme and drizzle some olive oil. Season with salt. Put your seasoned asparagus on the top of your lasagna.