Heat a large heavy saucepan over medium-high heat and add the olive oil.
Gently sauté the scallions for a couple of minutes until soft.
Add the minced garlic and continue to cook over medium heat until the garlic is soft and fragrant - about 5 minutes.
Add the chopped asparagus stalks to the pan along with the peas, corn, fava beans and frozen vegetables
Add the vegetable stock, mint and thyme, stir to combine.
Increase heat to high and bring to a boil.
Reduce heat to medium, cover and cook until vegetables are cooked through - about 7-10 minutes.
Add the cottage cheese, the cream, a handful of the Parmesan, give everything a good stir and cook for a few more minutes.
Take the vegetables off the heat and spoon around one quarter of the mixture into a deep dish, large enough for two of the lasagne sheets to lay flat. Top with a lasagne sheet and a handful of Parmesan cheese.
Repeat the layers of vegetable and lasagne sheets until you have used all of the filling, ending with a layer of filling.
Scatter the remaining Parmesan and the asparagus tips over the lasagne.
Drizzle with a little olive oil and bake in the oven for around 15-20 minutes until the topping has browned.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/02/les-petits-chefs-make-jamie-olivers-summer-veggies-lasagna/