Vegetarian lasagne

Name: Vegetarian lasagne
Total time: 50 min
Ingredients: kale 300g, woody stems removed and leaves chopped; olive oil 1 tbsp; trimmed leeks 3 (about 400g), halved lengthways, washed and chopped; garlic 1 clove, crushed; ricotta 350g; vegetable stock 150ml; fresh pesto 4 tbsp; fresh lasagne 250g, about 8 sheets; parmesan (or veggie alternative) 30g, finely grated

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Total: 50 minutes

kale leeks pesto

Ingredients

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kale 300 grams, woody stems removed and leaves choppedolive oil 1 tbsptrimmed leeks 3 (about 400 grams), halved lengthways, washed and choppedgarlic 1 clove, crushedricotta 350 gramsvegetable stock 150 millilitersfresh pesto 4 tbspfresh lasagne 250 grams, about 8 sheetsparmesan (or veggie alternative) 30 grams, finely grated

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Instructions

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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.