Lasagna with summer vegetables

Set the grill to the highest position. Bring water to a boil in an electric kettle or saucepan.

Cut the spring onion into thin rings. Heat the oil from the can of anchovies in a frying pan, add half of the anchovies and spring onions.

Press the unpeeled garlic above it. Hussel well together.

Remove the woody underside of the asparagus and cut into pieces. Leave the tip of the asparagus whole.

Put the tops aside as long as possible and put the slices with a pinch of salt and pepper in the pan. Pour a dash of boiling water and keep stirring.

Put the peas and broad beans in a pan and stir occasionally. Slice the mint leaves and add together with the cream.

Clean the lemon, grate the zest of half the lemon and add. Season the mixture with salt and pepper.

Pour in the stock and bring to the boil. Add the hüttenkäse. The consistency must be creamy and liquid.

Grate the cheese. Grease the roasting pan and place the roasting pan over medium heat. Cover the bottom with a quarter of the vegetable mixture.

Cover with lasagne sheets and a part of the cheese. Repeat until the mixture has finished and finish with lasagne sheets.

Stir a splash of water through the cottage cheese and spread it.

Put the asparagus tips with the olive oil in an empty frying pan, mix them together and sprinkle over the lasagna.

Ris the thyme leaves from the twigs. Finish the lasagne with the thyme leaves, olive oil and a large layer of grated Parmesan cheese.

Turn the heat under the roasting pan high until it begins to simmer. Then place the lasagne under the grill for approx. 8 minutes until there is a golden brown crust.