Step 1

Heat the oven to 200C/fan 180C/gas 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.