Ingredients

The following ingredients have 4 Servings
  • 300g kale, woody stems removed and leaves chopped
  • 1 tbsp olive oil
  • 3 (about 400g) trimmed leeks, halved lengthways, washed and chopped
  • 1 clove garlic, crushed
  • 350g ricotta
  • 150ml vegetable stock
  • 4 tbsp fresh pesto
  • 250g fresh lasagne, about 8 sheets
  • 30g parmesan (or veggie alternative), finely grated

Instruction

  • 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.
  • 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.
  • 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.
  • Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.
  • Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.
  • Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.
  • Scatter over the parmesan and bake for 20 minutes until golden and bubbling.