Summer Veg Lasagne Tuscan Tomato Salad Quick Mango Frozen Yoghurt in Baby Cornets

Name: Summer Veg Lasagne Tuscan Tomato Salad Quick Mango Frozen Yoghurt in Baby Cornets
Yield: Serves 6 – 8
Ingredients: extra virgin olive oil; 1 lemon; a couple of sprigs of fresh thyme; 250 g natural yoghurt; good-quality dark chocolate (70% cocoa solids), for grating over; 1 clove of garlic; sea salt & black pepper; 2 x 250 g packs of fresh lasagne sheets; a few sprigs of oregano or rosemary; Parmesan cheese; 6–8 small ice cream cornets; ½ a 30 g tin of anchovies in oil; a bunch of spring onions; 700 g asparagus; 300 ml single cream; 500 g frozen peas; 2 tablespoons runny honey; 1 tablespoon small capers; 6 jarred red peppers; 4 vines of cherry tomatoes, red and yellow if you can get them; 300 g frozen broad beans; 3 large tomatoes; 2 x 250 g tubs of cottage cheese; ½ a ciabatta loaf; olive oil; red wine vinegar; a large bunch of fresh mint; Parmesan cheese, to serve; 1 teaspoon fennel seeds; 1 x 500 g bag of frozen mango chunks

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Preparation info

Serves
6 – 8

Difficulty
Easy

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Lasagne

a bunch of spring onions
½ a 30 g tin of anchovies in oil

Dessert
Main course
Side dish
Summer

Method

To Start

Get all your ingredients and equipment ready. Half-fill and boil the kettle. Put a large frying pan on a high heat. Turn the grill on to full whack. Put the standard blade attachment into the food processor.