Leek & Kale Lasagna
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 (see our recipe here)
fresh lasagne 250g, about 8 sheets
parmesan (or veggie alternative) 30g, finely grated
Instructions
STEP 1
Heat the oven to 350F. 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.