Directions

• Preheat oven to 180°C.
• In a pan, heat the milk and add half of the chopped garlic, the butter beans, half of the basil, lemon zest, spring onions, and bouillon powder. Bring to the boil and then reduce to a simmer.
• In another pan, add the oil, onion, mushrooms, and the rest of the garlic. Stir on high heat until the mushrooms start to soften. Add the passata and the remaining basil and let it simmer for 5 minutes.
• Add the spinach to the milky mix and stir until wilted. Blend everything until smooth using a hand blender.
• Get out a baking dish roughly 20 x 26cm. Place half of the tomato and mushroom mix in the bottom and evenly spread.
• Place 3 lasagne sheets on top to cover that layer.
• Place 1/3 of the asparagus on top of the sheets.
• Pour over a 1/3 of the milky butter bean mix and evenly spread.
• Add the rest of the tomato and mushroom mix on top and add the remaining lasagne sheets.
• Top with the rest of the milky sauce.
• Layer the remaining asparagus in a neat pattern on the top and push gently into the mixture.
• Season with salt and pepper.
• Bake in the oven for 45 minutes or until a knife is easily inserted.