Kale, ricotta and leek lasagne, with square taken out

Vegetarian lasagne

Name: Vegetarian lasagne
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 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

Preparation and cooking time
- Prep:15 mins
- Cook:40 mins
Easy
Serves 4

Ingredients

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

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.