Vegetable lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g kalewoody stems removed and leaves chopped
- 1 tbsp olive oil
- 3 (about 400g) trimmed leekshalved lengthways, washed and chopped
- 1 clove garliccrushed
- 350g ricotta
- 150ml vegetable stock
- 4 tbsp fresh pesto
- 250g fresh lasagneabout 8 sheets
- 30g parmesan (or veggie alternative)finely grated
Nutrition:
- kcal491low
- fat23.8g
- saturates9.4g
- carbs43g
- sugars5.5g
- fibre4.6g
- protein23.9g
- salt0.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boiling salted water, bring back to a simmer then cook for 5 minutes. Drain really well.
step 2
Heat the olive oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 minutes or until really soft.
step 3
Add the garlic to the leeks and cook for 2 minutes. Keep 4 tbsp of the ricotta aside then stir the rest into the leeks with the kale. Mix everything well then add enough vegetable stock to make it a little saucy but not watery. Take off the heat.
step 4
Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.
step 5
Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.
step 6
Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.
step 7
Scatter over the parmesan and bake for 20 minutes until golden and bubbling.
